Stir-Fried Vegetables with Egg Noodles
Main Dishes • Chinese
Description
Stir-Fried Vegetables with Egg Noodles
Ingredients
- Shimeji mushrooms 0 oz
- Egg noodles for wok 5 oz
- Orange Bell Peppers 5 oz
- Courgette 0 oz
- Snap Peas 0 oz
- Peanut Sprouts 0 oz
- Carrot 5 oz
- Grated Ginger Root 0 oz
- Spanish onions 0 oz
- Mild Chili Spice 1 piece
- Garlic 1 clove
- Cilantro 0 oz
- Toasted Sesame 0 oz
- Corn Starch 0 oz
- Sesame Oil 0 fl oz
- Soy Sauce 0 fl oz
- Safflower Oil 0 fl oz
Step-by-Step Guide
Step 1
Add the noodles to boiling water and cook for 3 minutes.
Step 2
Dissolve the cornstarch in 20 ml of cold water.
Step 3
Slice the vegetables, mushrooms, ginger, garlic, and cilantro into thin strips, and cut 3 thin pieces of chili.
Step 4
In a very hot wok, pour in the sunflower oil, heat until smoking, and stir-fry the vegetables and mushrooms for 2 minutes.
Step 5
Add the peas and soybean sprouts, ginger, garlic, and chili slices, and stir-fry for another minute.
Step 6
Add the sesame oil, soy sauce, dissolved cornstarch, sesame seeds, cilantro, and simmer for 30 seconds.
Step 7
Serve the vegetables as a side dish.
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