Chinese Noodle & Vegetable Stir Fry (For One)
photo by theforeignland
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
1 plate of noodles/stirfry
- Serves:
- 1
ingredients
- 118.29 ml cooked spaghetti
- 236.59 ml broccoli floret
- 1 carrot
- 4 piece button mushrooms (canned)
- 14.79 ml mirin, sauce
- 44.37 ml soy sauce
- 2 garlic cloves
- 118.29 ml water
- 59.14 ml water
- 14.79 ml olive oil
directions
- Wash the cooked spaghetti, make sure it is damp.
- Prepare broccoli florets. Peel and slice carrot. Slice button mushrooms into thin slices. Chop up garlic cloves.
- Heat up some olive oil in a wok. When hot, pour out excess oil from wok. (I don't like my food oily, so I do this; but it's optional.).
- Fry 1/2 of the chopped garlic until fragrant. Add carrots and stir-fry, making sure heat is evenly spread. After about a minute, add broccoli florets. Stir-fry for a few minutes, until broccoli begins to darken, and then add the mushrooms and continue stir-frying for about a minute.
- Turn heat down and add 1/2 cup water to the wok. Add 1 tbsp soy sauce and 1 tbsp mirin sauce. Continue stir-frying for a couple of minutes.
- Turn the stove off and cover the wok with a lid to make sure it remains warm.
- Prepare another wok by heating up some olive oil. Pour out any excess oil.
- Fry the rest of the garlic until fragrant. Add the spaghetti and stir-fry, making sure to mix well.
- Add 2 tbsp soy sauce (or to taste) and mix well. Turn heat down a little bit and add 1/4 cup water. Continue stir-frying for a few minutes before turning your stove off.
- Pour spaghetti and the spaghetti's 'sauce' into a plate. Add the vegetable stir-fry on top, making sure that the vegetable stir fry's sauce is also added inches.
- Serve hot.
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