Vegetable stir fried noodles
Servings 4 people
Ingredients
- 300 g spaghetti, you can use different type of noodles
- 160 g bok choy, cut into 2-inch long smaller pieces
- 200 g bean sprouts
- 2 small carrots (~200g)
- 1/2 bell pepper
Sauce:
- 1 tbsp premium soy sauce
- 1 tbsp light soy sauce
- 1 tsbp dark soy sauce
- 1 tbsp olive oil
- 7-8 dried Chinese mushrooms
- 1.5 tbsp cooking oil or olive oil
- 1 tbsp finely chopped green onion
- 1 tbsp freshly minced garlic
- 1 tsp chopped ginger
- 1/4 tsp chicken broth mix
- 1/4 tsp white pepper powder
- 1 tbsp sesame oil
- 2 eggs
Instructions
Preparation
- Peel off the skin of carrots, rinse under the water and cut into shreds
- Soak mushrooms in warm water for 2 hours and rinsed, cut into thin slices
- Break bok choy into individual leafs, wash and drain. Cut bok choy into 2-inch long smaller pieces
- Cut bell pepper into shreds
- Rinse bean sprouts and drain
- Whisk eggs
Instructions
- Cook eggs and set aside.
- Bring a pot of water to a boil, cook spaghetti al dente, drain well.
- Combine all ingredients of sauce and mix well with noodles.
- Heat up 1.5 tbsp cooking oil in a wok or a saute pan over medium-high heat. Sauté chopped green onion, minced ginger and garlic for 30 seconds till aroma
- Add carrots, bell pepper and mushrooms shreds, stir fry till soft
- Add 1/4 tsp chicken broth mix and 1/4 tsp white pepper powder and continue to cook for 1-2 minutes
- Add bok choy and stir fry for a couple of minutes till soft
- Add bean sprouts, stir and cook for a minute
- Turn off heat, add noodles and 1 tbsp sesame oil and toss until well combined
- Transfer to serving plates and serve immediately