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Chinese Noodles and Vegetables

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“My friend Ann's yummy recipe.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 large carrot, peeled and cut into matchstick-size strips
  • 4 ounces snow peas, stringed and cut lengthwise into 3 or 3 ounces bean sprouts
  • 1 stalk fresh garlic chives, chopped
  • 14 cup reduced sodium soy sauce
  • 2 tablespoons chinese rice wine (mirin)
  • 1 tablespoon oyster sauce
  • 1 tablespoon sweet chili sauce
  • 12 ounces fresh flat egg noodles
  • 8 ounces chinese broccoli stems, cut crosswise into 2-inch/5-cm pieces
  • 1 stalk fresh Thai basil, leaves chopped
  • 12 bunch green onion, thinly sliced on the bias

Directions

  1. Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
  2. Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
  3. Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
  4. Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.

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