Chinese Style Stir Fried Noodles Recipe
Summary
Preparation Time25 MinCooking Time35 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupGourmet
Ingredients
| Whole wheat egg noodles ( or rich egg noodles) - 8 to 10 oz, store bought or homemade | ||
| Carrot | 1 Large, peeled | |
| Celery - 2 to 3 medium stalks, trimmed | ||
| Oriental sesame oil - 3 to 4 tablespoons | ||
| Ginger root - 1 (1 x 1/4-inch) piece, fresh | ||
| Garlic - 1 large clove, pressed | ||
| Low sodium soy sauce - 3 to 4 tablespoons ( or 2-3 tablespoons regular soy sauce) | ||
| Mung bean sprouts | 1 1/2 Cup (16 tbs) | |
| Green onions - 4, cut into 1-inch lengths | ||
| Brown sugar | 1/2 Teaspoon | |
| Tofu - 1/2 block, drained, cut into 1-inch cubes | ||
| Salt | 1 To taste | |
Directions
MAKING
1) In a large pot of salted boiling with 2 tablespoons oil,
boil the noodles for 4-7 minutes for fresh noodles or 8-14 minutes for dry noodles, until cooked. Drain and keep warm.
2) In a food processor bowl with a shredding disc, process the carrot until shredded.
3) In a processor bowl with a slicing disc, process the celery until sliced.
4) In a large skillet, stir-fry the carrots and celery in 2 tablespoons sesame oil over a medium heat for 1 minute.
5) In a processor bowl with a metal blade, process the ginger until finely grated, stir into the skillet and stir-fry for 1 minute.
6) Stir in the soy sauce, bean sprouts, green onions, brown sugar, tofu and rest of the sesame oil as required and cook until the tofu is thoroughly heated and the bean sprouts are just cooked.
7) Season to taste with the soy sauce.
SERVING
8) Spoon over the warm cooked noodles and serve immediately
1) In a large pot of salted boiling with 2 tablespoons oil,
boil the noodles for 4-7 minutes for fresh noodles or 8-14 minutes for dry noodles, until cooked. Drain and keep warm.
2) In a food processor bowl with a shredding disc, process the carrot until shredded.
3) In a processor bowl with a slicing disc, process the celery until sliced.
4) In a large skillet, stir-fry the carrots and celery in 2 tablespoons sesame oil over a medium heat for 1 minute.
5) In a processor bowl with a metal blade, process the ginger until finely grated, stir into the skillet and stir-fry for 1 minute.
6) Stir in the soy sauce, bean sprouts, green onions, brown sugar, tofu and rest of the sesame oil as required and cook until the tofu is thoroughly heated and the bean sprouts are just cooked.
7) Season to taste with the soy sauce.
SERVING
8) Spoon over the warm cooked noodles and serve immediately
Chef
