Vegetarian Chinese Noodles with Assorted Vegetables Recipe

Sometimes when stir-frying with noodles, depending on what type of noodles you are working with of course, you can stir-fry all of the ingredients in the same wok or skillet as the noodles. When working with egg noodles it’s usually best to prepare them separately from the other ingredients and only mix together when serving.

Ingredients

To make the sauce
• 1 tsp cornflour
• 1 cup vegetable stock
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 1 tsp salt
• 1 tsp sugar

For the noodles
• 12 oz egg noodles

To make the vegetable stir-fry
• 3 tbsp sunflower oil
• 1 clove garlic, finely chopped
• 1 inch piece fresh ginger root, grated
• 2 shallots, finely chopped
• ¼ cup button mushrooms, thinly sliced
• 250 g package pak choi, sliced
• ½ cup bean spouts
• 2 carrots, cut into match sticks

1. In a medium sized mixing bowl, dissolve the cornflour and a small amount of the vegetable stock in hot water. Once dissolved, pour in soy sauce, rice wine, salt and sugar. Whisk together until well combined, or until sugar dissolves.
2. Bring a large pot of water to a boil over medium-high heat. Once boiling, add noodles and cook until tender, which shouldn’t take much longer than 3 minutes. Transfer into a colander, drain properly and place back into the pot. Set aside and keep warm until ready to serve.
3. Place a large wok or skillet over medium-high heat; add in sunflower oil. Once oil has heated add in chopped garlic, ginger root and shallots; allow sauté for a few seconds in the oil. Add in mushrooms, pak choi, bean sprouts and carrots and stir-fry for 1 to 2 minutes. Drizzle in sauce and continue to stir-fry until sauce thickens.
4. Divide noodles onto separate serving plates and top with vegetable sauce mixture. Serve immediately.

Serves 4