Chinese Noodles and Vegetables
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My friend Ann's yummy recipe.
- Ready In:
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 garlic clove, finely chopped
- 1 large carrot, peeled and cut into matchstick-size strips
- 4 ounces snow peas, stringed and cut lengthwise into 3 or 3 ounces bean sprouts
- 1 stalk fresh garlic chives, chopped
- 1⁄4 cup reduced sodium soy sauce
- 2 tablespoons chinese rice wine (mirin)
- 1 tablespoon oyster sauce
- 1 tablespoon sweet chili sauce
- 12 ounces fresh flat egg noodles
- 8 ounces chinese broccoli stems, cut crosswise into 2-inch/5-cm pieces
- 1 stalk fresh Thai basil, leaves chopped
- 1⁄2 bunch green onion, thinly sliced on the bias
- Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
- Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
- Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
- Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.
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Oh my goodness this was good. I decided to use a wide variety of veggies that I had on hand ncluding, mushroom, gr and red peppers, broccoli, sugar snap peas, and regular coking onions. I also added in some sesame oil, fresh ginger and a little bit of chicken soup base. We loved this recipe. While I did add to the recipe ingredients, I folowed the basic recipe. Thank you so much for posting this recipe.