Chinese Vegetables with Egg Noodles
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Chinese Vegetables with Egg Noodles
Ingredients
- Broccoli - 17.6 oz
- Green Beans (frozen) - 17.6 oz
- Egg noodles - 8.8 oz
- Sesame Seeds - 2 tablespoons
- Carrots - 2 pieces
- Bok Choy - 8.8 oz
- Garlic - 2 cloves
- Vegetable Oil - 2 tablespoons
- Coconut Milk - 14 fl oz
- Soy Sauce - 5 tablespoons
- Lime - 1 piece
- Sambal Oelek Paste - 3 teaspoons
- Cilantro leaves - 1 bunch
Step by Step guide
Step 1
Divide the broccoli into florets and boil for 3 minutes. Place the green beans in salted boiling water for 8 minutes. Then drain the hot water and rinse the beans and broccoli with cold water. Leave them in a colander to drain excess water.
Step 2
Prepare the noodles according to the instructions. Toast the sesame seeds in a pan. Peel and slice the carrots into strips along with the bok choy. Slice the garlic thinly.
Step 3
In a large pan, heat the oil and stir-fry the bok choy, green beans, broccoli, carrots, and garlic vigorously. Then pour in the coconut milk, add the soy sauce, lime juice, and sambal oelek paste. Stir everything and bring to a boil.
Step 4
Add the noodles and cilantro leaves, mix thoroughly and fry for another minute. Sprinkle with sesame seeds on top and serve immediately.
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