Easy Stir Fry Noodles and Vegetables2017-02-03
- Cuisine: Asian
- Course: Main course, Side dish
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- Servings: 4
I usually cook this dish when I crave Asiatic taste or when I have vegetables that need to be cleared from my fridge before my next shopping. It is also an easy way to eat your “five-a-day”!
This recipe is vegetarian but you can easily add to it some strips of chicken or red meat.
The vegetables which I list are vegetables I usually have in my fridge and which, in general, accommodates with this recipe; but you can discard any of it and use instead what you like.
- 250g of medium egg noodles (cooked in salted water)
- 1 handful of cauliflower florets (small pieces)
- 1 handful of broccoli florets (small pieces)
- 1 handful of mange-tout or sugar snap, sliced in two
- 1/2 or 1 red, yellow or green pepper finely cut in strips
- 1 handful of shredded chinese cabbage or regular white cabbage
- 1 small pak choi or a handful of Swiss chard
- 1 thumb of fresh ginger, peeled and finely chopped
- 3 cloves of garlic, finely chopped
- Dried Chinese mushrooms strips, soaked
- 2 tbsp of vegetable oil and 1 tbsp of sesame oil
- 1 tbsp of Chinese five-spice powder
- 2 tbsp of rice vinegar or regular white vinegar
- 2 tbsp of honey
- 2 or 3 tbsp of soy sauce
- 1/2 tsp of turmeric (as a healthy supplement)
- 4 spring onions, finely sliced
- Hot chili sauce (optional)
Heat the vegetable and sesame oil in a wok or large frying pan, then add the garlic and fry until slightly coloured, followed by the ginger, the strips of pepper and the rest of the vegetables (except the spring onions). Stir fry on high heat for few minutes. The vegetables must keep a little bit of crunch.
Finally, add all the other ingredients including the spring onions then taste, adjust (if needed) and mix with the cooked noodles. Sprinkle with some coarsly ground roasted peanuts and serve.