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Chinese Vegetables With Noodles

Heart.Foods's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Method: 
Broiled
Dish: 
Noodle
Ingredient: 
Vegetable

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