Stir-Fried Vegetables with Egg Noodles
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
2
Description
Stir-Fried Vegetables with Egg Noodles
Ingredients
- Shimeji mushrooms - 1.2 oz
- Egg noodles for wok - 5.5 oz
- Orange Bell Peppers - 2.8 oz
- Courgette - 2.3 oz
- Snap Peas - 1.2 oz
- Peanut Sprouts - 1.2 oz
- Carrot - 2.8 oz
- Grated Ginger Root - 0.2 oz
- Spanish onions - 1.1 oz
- Mild Chili Spice - 1 piece
- Garlic - 1 clove
- Cilantro - 0.1 oz
- Toasted Sesame - 0.1 oz
- Corn Starch - 0.2 oz
- Sesame Oil - 0 fl oz
- Soy Sauce - 1 fl oz
- Safflower Oil - 1 fl oz
Step by Step guide
Step 1
Add the noodles to boiling water and cook for 3 minutes.
Step 2
Dissolve the cornstarch in 20 ml of cold water.
Step 3
Slice the vegetables, mushrooms, ginger, garlic, and cilantro into thin strips, and cut 3 thin pieces of chili.
Step 4
In a very hot wok, pour in the sunflower oil, heat until smoking, and stir-fry the vegetables and mushrooms for 2 minutes.
Step 5
Add the peas and soybean sprouts, ginger, garlic, and chili slices, and stir-fry for another minute.
Step 6
Add the sesame oil, soy sauce, dissolved cornstarch, sesame seeds, cilantro, and simmer for 30 seconds.
Step 7
Serve the vegetables as a side dish.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.