Spicy Vegetable Egg Noodles |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 5 |
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This is a noodle dish I came up with based on a noodle dish I ordered at a japanese market a few weeks ago. It was very different LOL but it was still delicious! If you like a richer broth, you may add 1 veg or chicken stock cube to the boiling broth. ENJOY! Ingredients:
1 tablespoon oil |
200 g dried egg noodles |
8 garlic cloves, minced |
1 leek, chopped |
1 green chili pepper, chopped |
1 inch piece ginger, minced |
1/2 cup baby corn or 1/2 cup frozen corn |
4 1/2 cups vegetable stock (or chicken stock) |
2 medium carrots, julienned |
1/2 teaspoon white pepper |
1/4 teaspoon black pepper |
1/2 teaspoon salt |
1 celery heart, julienned |
1 green bell pepper, julienned (capsicum) |
8 leaves spinach, chopped |
2 green onions, sliced |
1/2-3/4 teaspoon red chili pepper flakes (pepper) |
1 tablespoon cornstarch |
1 tablespoon rice wine vinegar |
sesame oil, to taste |
bean sprouts, to garnish |
Directions:
1. Start boiling some water to cook your noodles in a pot.
2. Heat oil in a wok or large skillet and saute your garlic, leek, green chile and ginger for 3 minutes.
3. Meanwhile start cooking your noodles in boiling water you have prepared and strain them when they are a little more than 1/2 cooked.
4. Then, add corn to the wok, followed by your vegetable stock.
5. Bring stock to a boil and then add , carrots, white and black pepper, and salt, and stir.
6. Add partially cooked pasta and cook until pasta is al dente .
7. Add celery, green bell pepper and stir again.
8. In a bowl take your cornstarch and add just enough water to make a thin paste.
9. Add thin paste to the stock mixture and stir completely.
10. Turn off the heat and stir in green onions, and vinegar.
11. Garnish with red pepper flakes and bean sprouts.
12. Drizzle with a little bit of sesame oil.
13. Serve & Enjoy!
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