Vegetable Noodles
Recipe No.: W-29
International25 minServes 4
Vegetable noodles here follow the Chinese stir-fried noodle dish chow mein, 'stir-fried noodles'. Variations developed in many regions of China, and Chinese immigrants brought it to other countries; the term first appeared in American English as 'chow mien' in 1890. This version leaves out traditional cooking wine and meat.
Origin of the dish: Not precisely determined — A dish common worldwide that cannot be attributed precisely to one country
Ingredients for Vegetable Noodles
- For the noodles
- 250 gegg noodles (or thin spaghetti)
- For the vegetables
- 3 tbspvegetable oil
- 3garlic cloves, minced, and a small piece of ginger, grated
- 1carrot and 1 red bell pepper, thinly sliced
- 2 cupsshredded cabbage, 1 cup sliced mushrooms and 1 cup bean sprouts
- 3green onions, chopped
- For the sauce
- 3 tbspsoy sauce (halal-certified)
- 1 tbsprice vinegar, 1 tsp sugar and 1 tsp sesame oil
- ¼ tspwhite pepper and 2 tbsp water
Method
- Boil the noodles per the package until just short of done, drain and toss with a teaspoon of oil so they do not stick.
- Mix the sauce ingredients.
- Heat the oil in a wide pan or wok over high heat and stir-fry the garlic and ginger for 20 seconds.
- Add the carrot, pepper and mushrooms and stir-fry 2 to 3 minutes, then the cabbage and sprouts for 2 minutes.
- Add the noodles and sauce and toss quickly for 2 to 3 minutes until coated, then the green onions, and serve hot.
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