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
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