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.

No additional tips available.

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

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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.

Chinese Noodles And Vegetables

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