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Oriental Noodles

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Oriental Noodles

A most versatile vegetable dish, this goes well with meat or can stand alone.

Serves : 4
Preparation time : 25 minutes
Cooking time : 7-8 minutes

Ingredients :

225g Chinese noodles (medium thickness)
5 tablespoons oil
4 carrots, peeled
225g broccoli
12 Chinese mushrooms, soaked 30 minutes
1 clove garlic, peeled
4 spring onions, diagonally sliced
1-2 tablespoons chilli sauce, mild or hot
4 tablespoons rice wine or dry sherry
2 teaspoons cornflour

Method :

Cooked noodles in boiling salted water for about 4 - 5 minutes. Drain well, rinse under hot water and drain gain. Toss with a tablespoon of the oil to prevent sticking.
Slice the carrots thinly on the diagonal.
Cut the florets off the stems of the broccoli and divide into even-sized but not too small sections. Slice the stalks thinly on the diagonal.
Place the vegetables in boiling water for about 2 minutes to blanch. Drain and rinse under cold water and leave to drain.
Remove and discard the mushroom stems and slice the caps thinly.
Heat a wok and ad the remaining oil with the garlic clove. Leave the garlic in the pan while the oil heats and then remove it. Add the carrots and broccoli and stir-fry about 1 minute. Add mushrooms and onions and continue to stir-fry, tossing the vegetables in the pan continuosly.
Combine chilli sauce, soy sauce, wine and cornflour. Pour over the vegetables and cook until the sauce clears. Toss with the noodles and heat them through and serve immediately.

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Last Updated: 07/10/08