SPICY VEGETABLE EGG NOODLES
This is a noodle dish I came up with based on a noodle dish I ordered at a japanese market a few weeks ago. It was very different LOL but it was still delicious! If you like a richer broth, you may add 1 veg or chicken stock cube to the boiling broth. ENJOY!
Provided by love4culinary
Categories One Dish Meal
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 21
Steps:
- Start boiling some water to cook your noodles in a pot.
- Heat oil in a wok or large skillet and saute your garlic, leek, green chile and ginger for 3 minutes.
- Meanwhile start cooking your noodles in boiling water you have prepared and strain them when they are a little more than 1/2 cooked.
- Then, add corn to the wok, followed by your vegetable stock.
- Bring stock to a boil and then add , carrots, white and black pepper, and salt, and stir.
- Add partially cooked pasta and cook until pasta is "al dente".
- Add celery, green bell pepper and stir again.
- In a bowl take your cornstarch and add just enough water to make a thin paste.
- Add thin paste to the stock mixture and stir completely.
- Turn off the heat and stir in green onions, and vinegar.
- Garnish with red pepper flakes and bean sprouts.
- Drizzle with a little bit of sesame oil.
- Serve & Enjoy!
Nutrition Facts : Calories 307.9, Fat 6.3, SaturatedFat 1.2, Cholesterol 42, Sodium 361.4, Carbohydrate 55.1, Fiber 5.3, Sugar 5.7, Protein 10.1
SPICY THAI NOODLES WITH VEGETABLES
This makes an excellent side dish to go with main-dish stir fries or satays. Add meat to make a main dish. You can locate lemongrass and fish sauce in most Oriental markets.
Provided by PalatablePastime
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook noodles in boiling water until tender; drain.
- Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
- Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
- Add lemongrass and Thai chiles and cook until fragrant.
- Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
- Add bean sprouts and cook 1-2 minutes more.
- Add drained noodles to the pan and pour sauce over noodles.
- Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
- Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
- Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.
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