Stir-Fried Vegetables and Noodles

Name: Stir-Fried Vegetables and Noodles
Cuisine: Chinese
Ingredients: 1 cup julienne of red capsicum; 2 tablespoons light soy sauce; 1 cup julienne of carrot; 1 teaspoon sesame oil; 5 tablespoons vegetable oil; 300 g fresh egg noodles; 2 shallots, cut into julienne; 2 tablespoons shredded ginger; ¼ cup fresh chicken stock; 3 tablespoons oyster sauce; ¼ Chinese cabbage, trimmed and shredded; 4 dried shiitake mushrooms

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

Novices should start here, with one of the simplest versions of Chinese noodles, and then graduate on to more complex dishes. This recipe can be made with any vegetable you like: Chicken and prawns make a delicious addition, too.

Ingredients

4 dried shiitake mushrooms
300 g fresh egg noodles
5 tablespoons

Asia
China
Main course
Starter
Noodles

Method

Soak the shiitake mushrooms in warm water for 30 minutes, drain, discard the stems and slice the mushrooms thinly. Cook the noodles in a pot of boiling water for 2 minutes, then drain, refresh under cold running water and drain again.

In a wok, heat the oil until just smoking. Add the cabbage and ginger and stir-fry until the cabbage starts to wilt. Add the capsicum, carrot, mushrooms a