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Cook noodles al-dente, strain and rinse them under cold running water, toss them with 2 teaspoons of sesame oil. Keep aside
Put your wok on high heat, add the seed oil and let it come to smoking heat. Add the garlic, shallots and ginger and stir-fry for a minute until fragrant.
Add 2 tablespoons of the sauce along with the carrots and stir-fry for 2 minutes.
Add 4-5 tablespoons of the sauce along with the red pepper, shitake mushrooms and broccoli and stir-fry for 3 minutes.
Stir Fried Noodles with Veggies
Ingredients
For the Noodles:
- 250 grs Wheat Noodles , medium thickness
- 3 teaspoons fresh Ginger , grated
- 2 Shallots , thinly sliced
- 2 medium Carrots , julienned
- 3 cloves Garlic , finely chopped
- 3 tablespoons fresh Coriander , leaves only
- 1 big Red or Orange Bell Pepper , seeded and julienned
- 150 grs Broccoli , stemmed trimmed and cut in small florets
- 150 grs Shitake Mushrooms , sliced in 3 mm thickness
- 150 grs Chinese Cabbage , finely shredded
- 2 teaspoons Sesame oil , toasted
- 2 litres Water
- 2 teaspoons Sea Salt
- 3 tablespoons Seed Oil , like Canola or Rapeseed
For the sauce:
- 6 tablespoons Rice Vinegar
- 6 tablespoons Light Soy Sauce
- 1 tablespoon Sugar
- 2 tablespoons Lime jucie
- 4 tablespoons Fish sauce
- 1 ½ tablespoons Chili sauce , I like the Sambal Oelek
- 1 teaspoon Chili flakes , crushed
- 2 teaspoons Sesame oil , toasted
Instructions
- Mix well all sauce ingredients in a bowl and refrigerate for 1 hour for the flavours to come together.
- In a medium pot on high heat bring water to boil, add the salt and cook the noodles al-dente with time guidance from the package instructions. Immediately strain the noodles and rinse them under cold running water. To prevent sticking, toss them with 2 teaspoons of sesame oil. Keep aside.
- Put your wok on high heat, add the seed oil and let it come to smoking heat. Add the garlic, shallots and ginger and stir-fry for a minute until fragrant.
- Add 2 tablespoons of the sauce along with the carrots and stir-fry for 2 minutes aiming for the carrots to slightly soften.
- Next add 4-5 tablespoons of the sauce along with the red pepper, shitake mushrooms and broccoli and stir-fry for 3 minutes aiming for the broccoli and pepper to soften a bit.
- In quick movements add the noodles and cabbage to the wok along with the remaining sauce, stir well to combine well and stir-fry for 2 minutes and serve.
