Asian Vegetables & Noodles
- 4 c cooked egg noodles
- 1 Tblsp sesame oil
- 3 Tblsp peanut oil
- 3 garlic cloves, thinly sliced
- 1 1-inch piece of ginger root minced
- 2 fresh red chilis, seeded and chopped
- 1 c broccoli florets
- 4 oz baby corn
- 6 oz sliced mushrooms
- 1 bunch scallions, sliced
- 4 oz pak choi
- 1 c bean sprouts
- 2-3 Tblsp soy sauce
- salt and pepper to taste
Directions
Drain the egg noodles and place in a bowl. Toss with the sesame oil. Heat the peanut oil in a wok until hot, then stir-fry the garlic and ginger for about a minute. Add the chiles, broccoli, baby corn and mushrooms and stir fry another 2 minutes.
Add the scallions, pak choi and bean sprouts and stir fry another 2 minutes. Toss in the noodles, the soy sauce and the salt and pepper. Continue to cook until the ingredients are well-mixed and warmed through.
4 servings