3.5 – 2 reviews • Chinese Recipes
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
10 min |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- 12 ounces mixed vegetables (julienned carrots, snow peas, baby bok choy, stalks sliced and leaves set aside, blanched broccoli florets and julienned red bell pepper)
- 1 tablespoon peanut oil
- 2 cloves garlic, finely chopped
- 1 tablespoon peeled and grated fresh ginger
- 8 ounces cooked egg noodles
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil
- Splash toasted sesame oil
- Ground white pepper
Instructions
- Prep all vegetables before you begin cooking.
- Heat a wok or saute pan over high heat and add the oil. When the oil begins to smoke, add the garlic and grated ginger, and stir-fry for a few seconds. Add the carrots, snow peas and bok choy stalks. Stir-fry for a minute.
- Add a splash of water to create steam to help cook the vegetables. Add the blanched broccoli florets, bok choy leaves and the julienned red bell pepper. Stir fry for another minute.
- Add in the noodles and toss to combine. Add the soy sauce, rice vinegar, chili oil and toasted sesame oil. Season with ground white pepper. Serve immediately.