Chinese Noodles and Vegetables

Recipe by loveleesmile
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 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
  • 12
    bunch green onion, thinly sliced on the bias
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DIRECTIONS

  • 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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