Recipe by love4culinary
This is a noodle dish I came up with based on a noodle dish I ordered at a japanese market a few weeks ago. It was very different LOL but it was still delicious! If you like a richer broth, you may add 1 veg or chicken stock cube to the boiling broth. ENJOY!
Top Review by Kumquat the Cat's friend
Outstanding taste, going into my keepers cookbook, also because it is so healthful and so easy to make. Maybe it did not taste like love4culinary's ordered dish, but it sure made our dinner taste great! Western vegetables with an excellent and unmistakenably Asian taste. Love4culinary did not mention when to add spinach, but it was obvious from order of list of ingredients. I added 2 teaspoons seasame oil - perfect! Also reduced garlic a bit (2 large and 2 medium cloves) and used scant 1/4 teaspoon of red pepper flakes (BF does not like too spicy) and did not add extra stock cube. You may also want to reduce spices according to your taste, but otherwise this dish is enjoyable for sure! All vegetables turned out perfect, including the crispy celery and peppers! Thanks so much!
- 1 tablespoon oil
- 200 g dried egg noodles
- 8 garlic cloves, minced
- 1 leek, chopped
- 1 green chili pepper, chopped
- 1 inch piece ginger, minced
- 1⁄2 cup baby corn or 1⁄2 cup frozen corn
- 4 1⁄2 cups vegetable stock (or chicken stock)
- 2 medium carrots, julienned
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1 celery heart, julienned
- 1 green bell pepper, julienned (capsicum)
- 8 leaves spinach, chopped
- 2 green onions, sliced
- 1⁄2-3⁄4 teaspoon red chili pepper flakes (pepper)
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- sesame oil, to taste
- bean sprouts, to garnish
Directions See How It's Made
- Start boiling some water to cook your noodles in a pot.
- Heat oil in a wok or large skillet and saute your garlic, leek, green chile and ginger for 3 minutes.
- Meanwhile start cooking your noodles in boiling water you have prepared and strain them when they are a little more than 1/2 cooked.
- Then, add corn to the wok, followed by your vegetable stock.
- Bring stock to a boil and then add , carrots, white and black pepper, and salt, and stir.
- Add partially cooked pasta and cook until pasta is "al dente".
- Add celery, green bell pepper and stir again.
- In a bowl take your cornstarch and add just enough water to make a thin paste.
- Add thin paste to the stock mixture and stir completely.
- Turn off the heat and stir in green onions, and vinegar.
- Garnish with red pepper flakes and bean sprouts.
- Drizzle with a little bit of sesame oil.
- Serve & Enjoy!