Stir-fried vegetables on egg noodles
2 servings
60 minutes
Stir-fried vegetables on egg noodles is a vibrant and aromatic dish from Chinese cuisine that combines the rich flavors of fresh vegetables, the tender texture of noodles, and spicy Eastern spices. This dish originated from the tradition of quickly frying ingredients in a hot wok, preserving the freshness and crunchiness of the vegetables. It harmoniously blends the sweetness of carrots and peppers, the slight bitterness of green onions, the spiciness of chili and garlic, as well as the richness of soy sauce and sesame oil. Shiitake mushrooms add depth to the flavor while fresh soybean sprouts provide lightness. This stir-fry is perfect as a standalone dish or as a side to meat and seafood. Juicy and crunchy with spicy notes, it will delight lovers of Asian cuisine.
1
Add the noodles to boiling water and cook for 3 minutes.
- Egg noodles: 155 g
2
Dissolve starch in 20 ml of cold water.
- Cornstarch: 5 g
- Sesame oil: 20 ml
3
Cut the vegetables, mushrooms, ginger, garlic, and cilantro into thin strips, and slice 3 thin pieces of chili.
- Shiitake mushrooms: 35 g
- Sweet pepper: 80 g
- Zucchini: 65 g
- Carrot: 80 g
- Ginger root: 5 g
- Red onion: 30 g
- Chili pepper: 1 piece
- Garlic: 1 piece
- Coriander: 3 g
4
Pour sunflower oil into a heavily heated wok, heat until smoke appears, and fry the vegetables and mushrooms for 2 minutes.
- Sunflower oil: 30 ml
- Shiitake mushrooms: 35 g
- Sweet pepper: 80 g
- Zucchini: 65 g
- Carrot: 80 g
5
Add peas and soybean sprouts, ginger, garlic, chili pepper slices, and stir-fry for another minute.
- Green peas: 35 g
- Soybean sprouts: 35 g
- Ginger root: 5 g
- Garlic: 1 piece
- Chili pepper: 1 piece
6
Add sesame oil, soy sauce, starch dissolved in water, sesame seeds, cilantro and simmer for 30 seconds.
- Sesame oil: 20 ml
- Soy sauce: 30 ml
- Cornstarch: 5 g
- Sesame: 3 g
- Coriander: 3 g
7
Place the vegetables as a side dish and serve.