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

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

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Stir-Fried Vegetables and Noodles

Ingredients

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