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Chinese Vegetables with Noodles

Heart.Foods's picture
  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.

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Chinese Vegetables With Noodles Recipe