Chinese-Style Vegetable Noodles

Name: Chinese-Style Vegetable Noodles
Yield: 1 serving
Cuisine: Asian
Ingredients: 250g wheat or rice noodles; 2 cloves garlic; 1 medium onion; 200g mushrooms; 1 large carrot; 350g cabbage; 1/2 teaspoon ground ginger; 1/4 teaspoon chili flakes; 8 tablespoons soy sauce; 2 teaspoons sesame oil; 3 tablespoons olive oil; salt

June 7, 2008

Asian Quick Recipes Simple Recipes Fasting Recipes Pasta Vegetables Vegetable Dishes

Usually on Sunday morning I'm used to getting coffee in bed and sometimes even breakfast, but yesterday, to my annoyance, I lost a bet with my husband and had to make coffee and breakfast myself, and not just any breakfast but a "Chinese dish". He was lucky that I wasn't too sleepy and was in the mood for a little experiment, to prepare noodles that taste exactly like those we eat at a Chinese restaurant in Budapest... it seems I succeeded, tonight I have an order for another portion but in the chicken version.

You can also use other vegetables besides the ones I used: broccoli, cauliflower, bamboo shoots, green beans... the more varied the better! For noodles I used spaghetti no. 5, but you can also use rice noodles, they are just as good.

Ingredients

250g wheat or rice noodles
2 cloves garlic
1 medium onion
200g mushrooms
1 large carrot
350g cabbage
1/2 teaspoon ground ginger
1/4 teaspoon chili flakes
8 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons olive oil
salt

Servings: 4

How to prepare chinese-style vegetable noodles

Cook the noodles according to the package instructions, drain them and set aside.
Shred the cabbage finely by hand. Slice the onion and garlic thinly. Cut the carrot into long strips using a vegetable peeler. Cut the mushrooms into large slices, because they shrink a lot during cooking.
In a wok or deep pan, heat 2 tablespoons of oil and add garlic and chili, sauté for 1 minute.
* if you choose to make the chicken version, add 200g chicken breast cut into cubes now and fry until golden brown.
Then add onion and let it sauté for 1 more minute.
Add the rest of the vegetables, season with salt and ginger and stir-fry for 6 minutes over high heat, stirring continuously. Don't leave the vegetables longer even if the time seems too short - they need to stay crunchy. Especially the cabbage, if you leave it too long it will become too soft, it needs to stay green and not lose its color. When done, remove them from the wok.
Add 1 tablespoon olive oil to the pan and add the noodles and 4 tablespoons soy sauce. Fry for 2 minutes. Put the vegetables back in the wok over the noodles, add another 4 tablespoons soy sauce and leave for 1 more minute over high heat, stirring continuously. Adjust salt and chili to taste. Pour in the sesame oil, mix well, remove from heat and serve.