Chinese Noodles & Zucchini

"This recipe appeared in the "Cooking Light" magazine. If you enjoy Asian foods and vegetables you will really enjoy this."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
20mins
Ingredients:
8
Serves:
2
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ingredients

  • 14 lb fresh Chinese noodles or 1/4 lb dried chinese noodles
  • 2 tablespoons chinese oyster sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon brown sugar
  • vegetable oil cooking spray
  • 34 lb zucchini, sliced,about 3 cups
  • 2 cloves garlic, crushed
  • 14 cup chopped fresh cilantro
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directions

  • Bring a medium sized saucepan of water to a boil.
  • Add noodles and cook 3 minutes for dried or 1 minutes for fresh.
  • Drain.
  • Mix oyster sauce, vinegar, and sugar together.
  • Spray a wok or skillet with vegetable oil and heat.
  • Add zucchini and garlic.
  • Stir fry for 3 minutes.
  • Add drained noodles and continue to stir fry until noodles begin to crisp.
  • Pour oyster sauce mixture into the middle of wok, and toss well; making sure all of the noodles are coated with sauce.
  • Spoon onto a serving platter or individual plates and sprinkle with chopped cilantro.

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Reviews

  1. Simple, basic and delicious! Although I didnt show it in the photo, I did add some crab meat and spring onions, very versatile base recipe, so quick and easy. I didnt have cilantro so used some Thai Basil. Thank you James, this was made and enjoyed for Cooking Mania Tag Game
     
  2. Easy to cook for someone who isn't a good cook. I added carrots, mushrooms, bean sprouts, too.
     
  3. Excellent base recipe! I thought I'd need to add sriracha from the get-go, but it's definitely delicious on its own.
     
  4. This was delicious and easy to make. I added some large cashew nuts along with with the cilantro, just before serving it. I'll definately make this again,
     
  5. This was a great quick dinner! It was so good, although next time I'll throw some shrimp in with the noodles.
     
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