Prep 15 mins
Cook 5 mins
This spicy chinese-americanized noodle dish is one that I can't pass up. This recipe serves only one, but the recipe can easily be doubled, tripled, or whatever. It's spicy and sour at the sam time and has a very unique flavour. It's great warm or cold.
- 6 ounces egg noodles
- 1⁄2 red bell pepper
- 2 tablespoons spicy sesame oil (regular sesame oil is fine too)
- 1 teaspoon grated fresh ginger
- 12 snow pea pods
- 1 (8 ounce) can baby corn
- 1 (8 ounce) can water chestnuts
- 1⁄4 cup soy sauce
- 1 teaspoon cornstarch
- lime juice, to taste
- Bring a large saucepan of wter to a boil. Add the noodles and cook for 3/4 minutes or until just tender. Drain and set aside.
- Remove seeds from the bell pepper and chop into 1/4 inch pieces.
- Heat the oil in a wok or large saute pan over high heat. Add the bell pepper and cook for 2 minutes.
- Add the ginger and cook, stirring constantly, for two minutes.
- Add the snow peas and cook, stirring constantly for 2 minutes.
- Combine the soy sauce and cornstarch thoroughly, and slowly add the mixture to the pan, and stir until the sauce thickens slightly.
- Add lime juice to taste.
- Add the noodles, mini corn, and water chestnuts to the pan, and toss with two forks until evenly coated with sauce and the vegetables are evenly distributed.