You may also like
Categories:
fresh Chinese egg noodles vegetable broth fresh garlic fresh ginger onion carrots water snow peas vegetable broth soy sauce red pepper vegetable oil
Viewed: 43 - Published at: 2 years agoIngredients
- 8 ounces fresh Chinese egg noodles
- 14 cup vegetable broth
- 1 teaspoon fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup onion, finely chopped
- 2 medium carrots, peeled coarsely grated
- 8 water chestnuts, coarsely chopped
- 1 cup snow peas, cut in half (stems and strings removed)
- 12 cup vegetable broth
- 3 tablespoons low sodium soy sauce
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons vegetable oil
Method
- Boil the noodles for 3 minutes, drain then place in a bowl filled with 1/4 cup vegetable broth.
- Set aside.
- Set out 4 small bowls and fill them as follows - Combine the garlic, ginger and onions in one bowl.
- In another bowl, combine the water chestnuts and the grated carrots.
- The third bowl with the snow peas and the last bowl with the sauce mixture (1/2 cup vegetable broth, soy sauce and the red pepper flakes mixed together).
- Heat a wok or large heavy bottomed skillet over high heat for 2 minutes.
- Add the oil then the onion mixture.
- Stir-fry for 15 seconds.
- Add the carrot mixture and stir-fry for 30 seconds.
- Add the sauce mixture, stir well then cover and cook for 2 minutes.
- Remove the cover and add the snow peas.
- Stir well then add the noodles.
- Toss until heated through and the vegetables are incorporated (2 minutes).
- Remove from the wok and serve in two bowls.
