"A quick dinner of egg noodles prepared with fresh vegetables. Any vegetables can be used and certainly more vegetables than the amount specified can be used."
Egg Noodles
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Prep time: 15mins
Cook time: 20mins
Serves or Makes: 4-5
Recipe Card
ingredients
- 24 ounce egg noodles
- 1/4 cup hoisin sauce
- 3 tablespoon soy sauce
- 2 tablespoon chili oil
- 2 tablespoon sesame oil
- 2 thinly sliced green pepper
- 1 thinly sliced orange pepper
- 1 cup bean sprouts
- 1 can water chestnuts
- 2 tablespoon vegetable oil
- 1 tablespoon fermented black bean paste
- 2 tablespoon fish sauce
- 4 tablespoon garlic, finely chopped
- 1 small onion, chopped
- 2 tablespoon ginger, julienned
- Kosher salt, to taste
Method
Step 1
Bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain and reserve.
Step 2
While the noodles are cooking, make the sauce. In a small bowl mix together soy sauce, hoisin sauce, chili oil and sesame oil. Reserve.
Step 3
In a wok heat oil, stir fry onions till soft. Add garlic and ginger. Add green pepper, bean sprouts, water chestnuts and stir in cooked noodles.
Step 4
Cook for a few minutes on high heat. Add the sauce and continue to cook until the noodles and vegetables have soaked up the sauce and very little is left in the bottom of the wok, 2-3 minutes.