Prep 15 mins
Cook 10 mins
Why "summer" noodles? Because once vegetables were available only in the local growing season. Now they are available year-round.
- 8 ounces fresh Chinese egg noodles
- 1⁄4 cup vegetable broth
- 1 teaspoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup onion, finely chopped
- 2 medium carrots, peeled coarsely grated
- 8 water chestnuts, coarsely chopped
- 1 cup snow peas, cut in half (stems and strings removed)
- 1⁄2 cup vegetable broth
- 3 tablespoons low sodium soy sauce
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons vegetable oil
- Boil the noodles for 3 minutes, drain then place in a bowl filled with 1/4 cup vegetable broth. Set aside.
- Set out 4 small bowls and fill them as follows - Combine the garlic, ginger and onions in one bowl. In another bowl, combine the water chestnuts and the grated carrots. The third bowl with the snow peas and the last bowl with the sauce mixture (1/2 cup vegetable broth, soy sauce and the red pepper flakes mixed together).
- Heat a wok or large heavy bottomed skillet over high heat for 2 minutes. Add the oil then the onion mixture. Stir-fry for 15 seconds.
- Add the carrot mixture and stir-fry for 30 seconds. Add the sauce mixture, stir well then cover and cook for 2 minutes.
- Remove the cover and add the snow peas. Stir well then add the noodles. Toss until heated through and the vegetables are incorporated (2 minutes). Remove from the wok and serve in two bowls.