Name: Spicy Egg Noodles with Vegetables
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 tablespoon grape seed, corn, or other neutral oil; 1¼ pounds fresh egg noodles, preferably ⅛ inch thick; Salt; ½ cup white sesame seeds, toasted; 2 teaspoons cornstarch mixed with 1 tablespoon water; ½ cup thinly sliced garlic; 1 small bunch garlic chives, trimmed and cut into ½-inch lengths at an angle; 2 teaspoons crushed red pepper flakes; 3 tablespoons grape seed, corn, or other neutral oil; ¼ red bell pepper, stemmed, seeded, and julienned; ¼ yellow bell pepper, stemmed, seeded, and julienned; ¼ teaspoon minced fresh green Thai chile; ¼ orange bell pepper, stemmed, seeded, and julienned; 2 carrots, julienned; 2 tablespoons hoisin; 2 tablespoons Guilin chili sauce; ½ lemongrass stalk, trimmed and minced; 8 thin asparagus stalks, trimmed, halved lengthwise, and cut into 2-inch lengths; 4 garlic cloves, minced; 2 broccoli stems, trimmed, peeled, and julienned; ¼ cup soy sauce; ⅛ teaspoon salt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

The crisp vegetables add not only vibrant color to this dish but also a distinct freshness. The heartiness of the noodles, paired with a flavorful sauce, makes this an ideal vegetarian entrée.

Ingredients

Vegetable Sauce

¼ cup soy sauce
⅛ teaspoon salt
2 tea

Method

To make the vegetable sauce: In a small bowl, stir together the soy sauce, salt, cornstarch mixture, and 1 cup water and set aside.
Heat the oil in a large saucepan over medium-high heat. Add the garlic, lemongrass, and chile and cook, stirring, until deep golden brown and fragrant, about 1 minute. Add the soy sauce mixture and bring to a boil. Remove fr