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Chinese Style Stir Fried Noodles

I.am.Vegetarian's picture
Ingredients
  Whole wheat egg noodles/Rich egg noodles / whole wheat spaghetti 10 Ounce (Store Bought / Homemade)
  Carrot 1 Large, peeled
  Celery stalks 3 Medium, trimmed
  Oriental sesame oil 4 Tablespoon
  Fresh ginger root 1⁄4 Inch (1 In Number)
  Garlic 1 Clove (5 gm), pressed (Large Clove)
  Low sodium soy sauce/3 tablespoons regular soy sauce 4 Tablespoon
  Fresh mung bean sprouts 1 1⁄2 Cup (24 tbs)
  Green onions 4 , cut into 1 inch lengths
  Brown sugar 1⁄2 Teaspoon
  Tofu block 1⁄2 , drained, cut into 1-inch cubes
  Salt To Taste
Directions

MAKING
1) In a large pot of salted boiling with 2 tablespoons oil,
boil the noodles for 4-7 minutes for fresh noodles or 8-14 minutes for dry noodles, until cooked. Drain and keep warm.
2) In a food processor bowl with a shredding disc, process the carrot until shredded.
3) In a processor bowl with a slicing disc, process the celery until sliced.
4) In a large skillet, stir-fry the carrots and celery in 2 tablespoons sesame oil over a medium heat for 1 minute.
5) In a processor bowl with a metal blade, process the ginger until finely grated, stir into the skillet and stir-fry for 1 minute.
6) Stir in the soy sauce, bean sprouts, green onions, brown sugar, tofu and rest of the sesame oil as required and cook until the tofu is thoroughly heated and the bean sprouts are just cooked.
7) Season to taste with the soy sauce.

SERVING
8) Spoon over the warm cooked noodles and serve immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes
Servings: 
4

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