Wednesday, March 30, 2011

Stir Fried Noodles with Spring Vegetables

1 pound fresh Asian noodles

1/2 cup sliced mushrooms

2 stalks of scallion, sliced

1 carrot, julienned

1 stalk of celery, sliced

1 red pepper, julienned

1/2 pound asparagus tips

1 cup small peas, I used sugar snaps instead

3 tablespoons of oyster sauce

2 teaspoons Maggi seasoning sauce

2 tablespoons rice wine (Mirin)

1 teaspoon sugar

3 tablespoons grapeseed oil

3 tablespoons sesame oil

Boil the noodles and drain, reserve 1/2 cup of the pasta cooking water.

Heat the wok and add the grapeseed oil.

Stir fry the vegetables, starting with the carrot, then the peppers, etc. cooking the sturdiest vegetables first.

Add the oyster sauce, Maggi seasoning, rice wine, and sugar, cook 30 seconds.

Add the cooked noodles and cook one minute. Add the sesame oil. Add the reserved water if needed. Heat through and serve.

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