Stir Fry Vegetable And Noodle Salad Recipe
Do you want a highly appreciated Stir Fry Vegetable And Noodle Salad recipe? If you have plenty of Vegetable on hand then Stir Fry Vegetable And Noodle Salad is the thing to make. It is an effortless Side Dish. In my view, if one calls oneself a good cook, one must have a personal recipe of Stir Fry Vegetable And Noodle Salad, just like I do.
Ingredients
75 g/3 oz/1 slab of Chinese egg noodles
45 ml/3 tbsp sunflower oil
1 bunch of spring onions, cut into diagonal pieces
1 garlic clove, crushed
1 red pepper, cut into strips
2 celery sticks, cut into matchsticks
1 large carrot, cut into matchsticks
1 courgette, cut into matchsticks
7.5 cm/3 in piece of cucumber, cut into matchsticks
50 g/2 oz button mushrooms, sliced
15 ml/1 tbsp white wine vinegar
2.5 ml/1/2 tsp ground ginger
30 ml/2 tbsp soy sauce
5 ml/1 tsp caster sugar
15 ml/1 tbsp dry sherry
Salt and freshly ground black pepper
TO SERVE:
Prawn crackers
Directions
Cook the noodles according to the packet directions.
Drain thoroughly, rinse with cold water and drain again.
Heat the oil in a wok or large frying pan (skillet).
Stir fry the onions and garlic for 1 minute.
Add the remaining vegetables and stir fry for 3 minutes until slightly softened but still with 'bite'.
Remove the wok or pan from the heat.
Add the remaining ingredients and the cooked noodles and toss well.
Leave to cool.
Pile into bowls and serve with prawn crackers.
Drain thoroughly, rinse with cold water and drain again.
Heat the oil in a wok or large frying pan (skillet).
Stir fry the onions and garlic for 1 minute.
Add the remaining vegetables and stir fry for 3 minutes until slightly softened but still with 'bite'.
Remove the wok or pan from the heat.
Add the remaining ingredients and the cooked noodles and toss well.
Leave to cool.
Pile into bowls and serve with prawn crackers.
