Spicy Vegetable Egg Noodles
- Reviews 1
Ready In: 50 mins
Serves: 4-5
Ingredients
- 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
- 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!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off