Chinese Vegetables with Noodles
|Vegetable stock||5 Cup (80 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Dried medium egg noodles||8 Ounce (225 Gram)|
|Red bell pepper||1 , seeded and sliced|
|Frozen peas||3⁄4 Cup (12 tbs)|
|Broccoli florets||4 Ounce (115 Gram)|
|Shiitake mushrooms||3 Ounce, sliced (85 Gram)|
|Sesame seeds||2 Tablespoon|
|Canned water chestnuts||8 Ounce, drained (225 Gram)|
|Canned bamboo shoots||8 Ounce, drained (225 Gram)|
|Napa cabbage||10 Ounce, sliced (280 Gram)|
|Bean sprouts||1 Cup (16 tbs)|
|Scallions||3 , sliced|
|Dark soy sauce||1 Tablespoon|
|Ground black pepper||To Taste|
1. Bring the stock, garlic, and ginger to a boil in a large pan. Stir in the noodles, red bell pepper, peas, broccoli, and mushrooms and return to a boil. Reduce the heat, cover, and let simmer for 5-6 minutes, or until the noodles are tender.
2. Meanwhile, preheat the broiler to medium. Spread the sesame seeds out in a single layer on a baking sheet and toast under the preheated broiler, turning to brown evenly—watch constantly because they brown very quickly.Tip the sesame seeds into a small dish and set aside.
3. Once the noodles are tender, add the water chestnuts, bamboo shoots, Napa cabbage, bean sprouts, and scallions to the pan. Return the stock to a boil, stir to mix the ingredients, and let simmer for an additional 2-3 minutes to heat through thoroughly.
4. Carefully drain off 1 1/4 cups of the stock into a small heatproof pitcher and set aside. Drain and discard any remaining stock and turn the noodles and vegetables into a warmed serving dish. Quickly mix the soy sauce with the reserved stock and pour over the noodles and vegetables. Season to taste with pepper and serve at once.