Chinese Stir-Fry Noodles with Vegetables
Chinese stir-fried noodles with vegetables from Spoonsparrow taste delicious again and again and are ideal for reusing vegetable leftovers!
Ingredients
- 300 g Chinese egg noodles (Asia store)
- 100 g fresh shiitake mushrooms
- 1 bunch scallions
- 200 g carrots
- 125 g Sugar snap peas
- 80 g bean sprouts
- 1 piece ginger (2-3 cm)
- 2 cloves garlic
- 4 tbsp sesame oil
- 150 ml chicken broth
- Salt
- ground pepper
Instructions
-
1.
Bring a large pot of salted water to a boil. Cook noodles according to package instructions until al dente, drain, rinse with cold water and set aside.
-
2.
Clean mushrooms, wash scallions, carrots, snap peas and bean sprouts. Slice mushrooms and snap peas into strips; cut scallions and carrots diagonally into thin slices.
-
3.
Peel ginger and garlic and finely chop them.
-
4.
Heat oil in a wok or deep skillet over medium-high heat. Sauté ginger and garlic briefly, then add carrots and snap peas for 1-2 minutes. Add mushrooms, then scallions and bean sprouts, stir-frying until vegetables are crisp-tender. Pour in chicken broth, add noodles, and warm through. Season with salt and pepper.
