Chinese Noodles And Vegetables Recipe

Name: Chinese Noodles And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 onion, thinly sliced; 1 garlic clove, finely chopped; 1 large carrot, peeled and cut into matchstick-size strips; 4 ounces snow peas, stringed and cut lengthwise into 3 or 3 ounces bean sprouts; 1 stalk fresh garlic chives, chopped; 1/4 cup reduced sodium soy sauce; 2 tablespoons chinese rice wine (mirin); 1 tablespoon oyster sauce; 1 tablespoon sweet chili sauce; 12 ounces fresh flat egg noodles; 8 ounces chinese broccoli stems, cut crosswise into 2-inch/5-cm pieces; 1 stalk fresh Thai basil, leaves chopped; 1/2 bunch green onion, thinly sliced on the bias

Servings: persons

2 tablespoons vegetable oil
1 onion, thinly sliced
1 garlic clove, finely chopped
1 large carrot, peeled and cut into matchstick-size strips
4 ounces snow peas, stringed and cut lengthwise into 3 or 3 ounces bean sprouts
1 stalk fresh garlic chives, chopped
1/4 cup reduced sodium soy sauce
2 tablespoons chinese rice wine (mirin)
1 tablespoon oyster sauce
1 tablespoon sweet chili sauce
12 ounces fresh flat egg noodles
8 ounces chinese broccoli stems, cut crosswise into 2-inch/5-cm pieces
1 stalk fresh Thai basil, leaves chopped
1/2 bunch green onion, thinly sliced on the bias

1
Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
2
Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
3
Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
4
Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.

564

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 onion, thinly sliced, 1 garlic clove, finely chopped, 1 large carrot, peeled and cut into matchstick-size strips, and more.

Yes, Chinese Noodles And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Noodles And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions