Imperial Vegetables And Noodles Food

IMPERIAL VEGETABLES AND NOODLES

Steps:

• Thaw vegetables; drain well. Set aside.
• Prepare noodles according to package directions. Set aside and keep hot.
• Prepare sauce: In a small bowl, mix together broth and soy sauce. Whisk in cornstarch. Stir in sesame oil. Set aside.
• In a large non-stick skillet over medium-high heat, heat oil. Add veggie chick'n tenders, ginger and garlic; stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes. Stir in sauce; reduce heat and simmer for about 2 minutes, until thickened.
• Pour vegetable mixture over noodles. Top with green onion. Grab your chopsticks and dig in!

IMPERIAL VEGETABLES AND NOODLES

Steps:

• Thaw vegetables; drain well. Set aside.
• Prepare noodles according to package directions. Set aside and keep hot.
• Prepare sauce: In a small bowl, mix together broth and soy sauce. Whisk in cornstarch. Stir in sesame oil. Set aside.
• In a large non-stick skillet over medium-high heat, heat oil. Add veggie chick'n tenders, ginger and garlic; stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes. Stir in sauce; reduce heat and simmer for about 2 minutes, until thickened.
• Pour vegetable mixture over noodles. Top with green onion. Grab your chopsticks and dig in!

ORIENTAL VEGETABLES WITH NOODLES

Steps:

• Bring a large saucepan of lightly salted water to a boil. Add the egg noodles and cook briefly until just tender, about 5 minutes. Drain thoroughly.
• Thinly slice the red onion and the shitake mushrooms. Preheat a wok, or heavy skillet, and add the vegetable oil and swirl it around. When the oil is hot, add the onion and mushrooms, and stir fry for 3 minutes.
• Add the noodles to the wok with the soy sauce, balsamic vinegar, brown sugar and salt. Toss them over the heat for 3 minutes. Add the sesame oil. Transfer to a warmed bowl, and serve at once, garnished with the parsley leaves, if desired.

IMPERIAL FONDUE

Steps:

• Prepare the chicken, seafood, vegetables, and tofu ahead of time, then refrigerate until needed.
• When ready to eat, arrange all the ingredients attractively on one or more platters and bring to the table.
• Arrange the noodles on a separate platter.
• Place sauce (s) of choice into suitabably sized bowls.
• Combine the dashi or chicken broth, soy sauce, sake or sherry and ginger, in some form of communal cookware that can be placed on the table, for example, an electric wok, stainless steel fondue pot, or Mongolian cooker, and bring to the boil.
• To cook, each person dips an ingredient of choice (except the noodles) into the broth, and when done to liking, dips their portion into a sauce and eats it with rice.
• The broth may need topping up, throughout the meal, to replenish the evaporating'fondue'.
• Traditionalists poach eggs in the broth after all the other ingredients are eaten, placing the cooked eggs over a final bowl of rice.
• Lastly, add the noodles to the remaining broth, cook until tender, then eat as soup.