Chinese Noodles with Assorted Vegetables
A really nice recipe with an Oriental taste! This is really good.
Ingredients for Sauce
1 tsp. corn flour
1 cup vegetable stock
2 tbsp. Soy sauce
2 tbsp. Rice wine
1 tsp. salt
1 tsp. sugar
Noodles
12 oz. egg noodles
Vegetable Stir-Fry
3 tbsp. Sunflower oil
1 clove garlic, finely chopped
1 inch piece fresh ginger root, grated
2 shallots, finely chopped
¼ cup button mushrooms, thinly sliced
250 g package Pak Choi, sliced
½ cup bean sprouts
2 carrots, cut into match sticks
In a medium sized mixing bowl, dissolve corn flour with a small amount of vegetable stock in hot water. Once dissolved, pour in soy sauce, rice wine, salt and sugar. Whisk together until well combined or until sugar dissolves.
Bring a large pot of water to a boil and add noodles. Cook until tender. Transfer to colander, drain properly and place in pot. Set aside and keep warm until ready to serve.
Place a large wok or skillet over medium-high heat and add sunflower oil. Once oil is heated add in chopped garlic, ginger root and shallots. Allow to sauté for a few seconds. Add in mushrooms, pak choi, bean sprouts and carrots and stir-fry for 1 to 2 minutes. Drizzle in sauce and continue to stir-fry until sauce thickens. Divide noodles onto separate serving plates and top with vegetable mixture.
Enjoy!
This is interesting. My wife is Chinese and makes noodles all the time, but she never uses a recipe. She just throws in whatever looks or smells good to her at the time. With my limited experience though I’m sure I would need a recipe and this one looks good. Thanks!
I go both ways Jason. Variety is the spice of life!
This sounds really good, and probably a healthier version of what you’d get in a Chinese restaurant.
I wonder, though, if you could substitute something else for the soy sauce to make it gluten-free, and to substitute something else for the sugar to make it sugar-free?
Thanks very much-