Fried Noodles With Vegetables Recipe
Fried Noodles With Vegetables is a delicious side dish recipe that you would love to prepare on a get together. Try this Fried Noodles With Vegetables; I am sure you will have a huge fan following for this!
Ingredients
3 oz. long-life noodles
7 teaspoons peanut oil
1 roughly cut small onion
1 tablespoon celery, cut in 1/2-inch slices
1 tablespoon sliced green sweet pepper
1 sliced Chinese mushroom
2 small unopened fresh mushrooms, each cut into 4-6 pieces
1 tablespoon canned water chestnuts, cut in 1/2-inch slices
1 tablespoon canned bamboo shoots, cut in 1/2-inch. pieces
1/4 pint (U.S. 5/8 cup) hot chicken stock
Salt, sugar and Ve-Tsin
Few shakes pepper
1/2 teaspoon soy sauce
1/2 teaspoon ginger sherry
Few drops sesame oil
1/2 teaspoon cornflour
1 teaspoon water
Handful bean sprouts
Directions
Cook the noodles in boiling water and teaspoon peanut oil until soft.
Drain, rest on a sieve.
Heat 4 teaspoons peanut oil in a frying-pan.
Toss and cook the onion in it for 1 minute.
Add the celery and toss and cook it for 1 minute.
Next add the green pepper.
Cook for 1/2 minute.
Add the Chinese and fresh mushrooms (the latter washed but un-peeled) and cook them a further 1/2 minute.
Follow with the chestnuts, bamboo shoots, pinch each salt, sugar and Ve-Tsin, the soy sauce, ginger sherry and sesame oil.
Blend the cornflour with the water; stir it into the vegetables and boil for 1 1/2 minutes.
Heat a further 2 teaspoons peanut oil in another pan.
Turn the picked-over bean sprouts and the noodles into it and toss them about.
Add a pinch more of the seasonings.
When the mixture is really hot, turn it into a heated dish, top with the mixed vegetables.
Drain, rest on a sieve.
Heat 4 teaspoons peanut oil in a frying-pan.
Toss and cook the onion in it for 1 minute.
Add the celery and toss and cook it for 1 minute.
Next add the green pepper.
Cook for 1/2 minute.
Add the Chinese and fresh mushrooms (the latter washed but un-peeled) and cook them a further 1/2 minute.
Follow with the chestnuts, bamboo shoots, pinch each salt, sugar and Ve-Tsin, the soy sauce, ginger sherry and sesame oil.
Blend the cornflour with the water; stir it into the vegetables and boil for 1 1/2 minutes.
Heat a further 2 teaspoons peanut oil in another pan.
Turn the picked-over bean sprouts and the noodles into it and toss them about.
Add a pinch more of the seasonings.
When the mixture is really hot, turn it into a heated dish, top with the mixed vegetables.
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