Rice Noodles with Vegetables and Marble Mushrooms
Main Dishes | Pan-Asian cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Rice Noodles with Vegetables and Marble Mushrooms
Ingredients
- Vegetable Broth - 4 fl oz
- Soy Sauce - 1 fl oz
- Fresh Ginger - 1 fl oz
- Garlic sauce - 0 fl oz
- Sesame Oil - 1 fl oz
- Carrots - 3 pieces
- Bell pepper - 1 piece
- Fresh corn - 8 fl oz
- Green onions - 1 bunch
- Broccoli florets - 8.1 oz
- Shimeji mushrooms - 3.9 oz
- Spicy soy sauce - 2 fl oz
Step by Step guide
Step 1
Mix the broth, soy sauces (add vinegar and garlic to the spicy soy sauce), ginger, and garlic sauce. Set aside.
Step 2
Heat a wok or non-stick skillet over high heat.
Step 3
Pour in the sesame oil and coat the inner surface.
Step 4
Reduce the heat to medium, add the carrots. Sauté for 3 minutes.
Step 5
Then add the bell pepper, corn, green onions, and broccoli or kai-lan.
Step 6
Sauté for another 3 minutes or until the vegetables are crisp-tender.
Step 7
Add the mushrooms, noodles, 60 ml of water, and the prepared sauce.
Step 8
Stir-fry, continuously stirring, until the noodles and vegetables are cooked.
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