VEGETABLE STIR-FRY WITH CHINESE NOODLES
This is something that I do mainly for my father because he really loves Chinese food. If you can't find Chinese noodles you can substitute Thai noodles. Please don't use rice noodles because they are too thin and white and will hardly be noticed. Also, the amount of soya sauce is a bit high in this recipe, so feel free to reduce as much as possible. The amount given here will only be a suggestion and really reflects my family's tastes and no one else's.
Provided by Studentchef
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan or wok add oil and heat on medium high. Add onions and stir fry for 3 minutes.
- In the meantime boil the Chinese noodles (this should take five to ten minutes).
- Add mushrooms and stir fry for another 7 minutes or until mushrooms begin to cook. Add the salt, pepper, and garlic powder.
- Add the yellow bean sprouts and the sugar snap peas and continue to stir fry.
- Drain the noodles and add them to the frying pan or wok with the other vegetables. Add the soya sauce, balsamic vinegar and the sherry wine if using. Cook for another 5 minutes.
- Serve hot or warm. This reheats very well.
Nutrition Facts : Calories 355.4, Fat 19.4, SaturatedFat 2.8, Sodium 511.5, Carbohydrate 40.9, Fiber 4.7, Sugar 3.2, Protein 8.1
CHINESE VEGETABLE STIR FRY
My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make 2 cups of rice as instructed on package and keep hot.
- Heat wok over medium heat and add the oil, increase to medium-high heat.
- Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
- Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
- In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
- Add to wok and stir-fry for about 1 minute.
- Serve over rice.
CHINESE NOODLE & VEGETABLE STIR FRY (FOR ONE)
A modified Chinese noodle recipe from KittenCal's 5-Minute Chinese Noodles, with a healthy vegetable stir-fry. You can use any kind of noodles, actually. The gravy is what really makes the dish. :D
Provided by theforeignland
Categories One Dish Meal
Time 20m
Yield 1 plate of noodles/stirfry, 1 serving(s)
Number Of Ingredients 10
Steps:
- Wash the cooked spaghetti, make sure it is damp.
- Prepare broccoli florets. Peel and slice carrot. Slice button mushrooms into thin slices. Chop up garlic cloves.
- Heat up some olive oil in a wok. When hot, pour out excess oil from wok. (I don't like my food oily, so I do this; but it's optional.).
- Fry 1/2 of the chopped garlic until fragrant. Add carrots and stir-fry, making sure heat is evenly spread. After about a minute, add broccoli florets. Stir-fry for a few minutes, until broccoli begins to darken, and then add the mushrooms and continue stir-frying for about a minute.
- Turn heat down and add 1/2 cup water to the wok. Add 1 tbsp soy sauce and 1 tbsp mirin sauce. Continue stir-frying for a couple of minutes.
- Turn the stove off and cover the wok with a lid to make sure it remains warm.
- Prepare another wok by heating up some olive oil. Pour out any excess oil.
- Fry the rest of the garlic until fragrant. Add the spaghetti and stir-fry, making sure to mix well.
- Add 2 tbsp soy sauce (or to taste) and mix well. Turn heat down a little bit and add 1/4 cup water. Continue stir-frying for a few minutes before turning your stove off.
- Pour spaghetti and the spaghetti's 'sauce' into a plate. Add the vegetable stir-fry on top, making sure that the vegetable stir fry's sauce is also added inches.
- Serve hot.
Nutrition Facts : Calories 311, Fat 14.6, SaturatedFat 2, Sodium 3156, Carbohydrate 34.2, Fiber 2.7, Sugar 3, Protein 12.6
CRISP NOODLE AND VEGETABLE STIR-FRY
"The Chinese carefully select vegetables to achieve a harmonious balance of contrasting colors and textures. Once you have chopped the vegetables, this dish is quick and easy to put together, and makes an attractive and nutritious meal." Ethnic Cuisine.
Provided by Julie Bs Hive
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Half-fill a preheated wok or deep, heavy-bottom skillet with oil. Heat to 350°.
- Add the noodles, in batches, and cook for 30 seconds, or until crisp and puffed up. Remove with tongs, then drain on paper towels and set aside. Pour off all but 2 tablespoons of oil from the wok.
- Heat the remaining oil in the wok over high heat. Add the green beans and stir-fry for 2 minutes.
- Add the carrot and zucchini sticks, mushrooms, and ginger and stir-fry for an additional 2 minutes.
- Add the Napa cabbage, scallions, and bean sprouts and stir-fry for an additional minute.
- Add the soy sauce, rice wine, and sugar, and cook, stirring constantly, for 1 minute.
- Add noodles and cilantro and toss well. Serve immediately.
- HERE'S A CHEF'S TIP:.
- The dish also looks attractive if you serve the noodles in a small nest on top of the stir-fried vegetables, rather than tossing them with the vegetables in step 7.
Nutrition Facts : Calories 171.8, Fat 0.8, SaturatedFat 0.2, Sodium 590.5, Carbohydrate 35.6, Fiber 4.2, Sugar 6.2, Protein 5.1
CHINESE STIR-FRY VEGETABLES
As you can tell I'm big on the stir fry and the Asian flavours. Its so simple, but incredibly tasty and very good for you.
Provided by Lani D
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare egg noodles as per directions, drain and set aside.
- Heat a wok over high head, add onions, ginger and stir fry for 3 minutes or until onion is soft.
- Add carrots, bok choy, red pepper, broccoli and mushrooms and stir fry for 2 minutes.
- Add water, soy sauce, oyster sauces and stir fry for a further 3 minutes.
- Add cornflour mixture and cook, stirring for 2-3 minutes or until sauce boils and thickens.
- Plate noodles and top with stirfry mix.
Nutrition Facts : Calories 277.3, Fat 2.8, SaturatedFat 0.7, Cholesterol 46.2, Sodium 676.7, Carbohydrate 53, Fiber 5.1, Sugar 6.8, Protein 10.9
VEGETABLE STIR-FRY
An easy vegetable stir fry with a mild, sweet chilli flavour that kids will love. For a spicier kick, add a chopped red chilli
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 17m
Number Of Ingredients 7
Steps:
- Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
- Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.
Nutrition Facts : Calories 304 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 2.2 milligram of sodium
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