Chinese Vegetable Noodles Food

VEGGIE GARLIC NOODLES RECIPE BY TASTY

Steps:

• Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
• Add the carrots and peas, before stirring in the brown sugar and soy sauce.
• Add the noodles and mix together for another couple of minutes.
• Season with salt and pepper, then slice remaining spring onion and top to serve.
• Enjoy!

CHINESE VEGETABLE STIR FRY

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 NOODLES AND VEGETABLES

Steps:

• 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.
• 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.
• 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.
• 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.

CHINESE VEGETABLE NOODLES

Steps:

• Heat oil in a wok, add the minced garlic saute for a min, now add the cabbage, carrot, capsicum and shallots. Stir fry for few minutes and add the cooked noodles. Season with soy sauce, chilly sauce, pepper and salt. Stir fry for few more minutes. Vegetables should be crisp and not to be overcooked. Serve hot.

VEGETARIAN CHINESE FRIED NOODLES

Steps:

• Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
• Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
• Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
• Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
• Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.

SHANGHAI-STYLE VEGETABLE NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the noodles until al dente. Drain well and set aside.
• Place a wok over high heat. When it begins to smoke, add the vegetable oil. When the oil begins to smoke, add the scallions, chives and peppers. Cook, stirring, for 20 seconds. Add the cabbage and cook, stirring, for 30 seconds. Then push the vegetables up a side of the wok.
• Quickly transfer the cooked noodles to the other side of the wok. Add the chicken stock, both soy sauces, sugar, white pepper and sesame oil. Place the squash atop the vegetables. Place the spinach atop the squash. Cover the wok and let the juices boil for about 2 minutes.
• Using a slotted spoon, remove the noodles to a serving platter. Stir the vegetables and juice together and bring to a boil, stirring. Remove from the heat, and season to taste. Pour the sauce and vegetables over the noodles and serve immediately.

VEGETABLE STIR-FRY WITH CHINESE NOODLES

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.