SIMPLE CHINESE NOODLES RECIPE - FOOD.COM
Make and share this Simple Chinese Noodles recipe from Food.com.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
- Drain and dry.
- Heat oil in wok or frypan until smoking hot.
- Add ginger and onion stir for 30 seconds.
- Add noodles and fry for 5 minutes over med heat.
- Add sauce, and stir until coated.
- Serve hot or cold.
- Sometimes I add some julienned carrots or broccoli to this.
Nutrition Facts : Calories 264.3, FatContent 19.3, SaturatedFatContent 2.7, CholesterolContent 0, SodiumContent 727.1, CarbohydrateContent 20.7, FiberContent 1.5, SugarContent 0.3, ProteinContent 3.6
CHINESE NOODLES AND VEGETABLES RECIPE - FOOD.COM
Make and share this Chinese Noodles and Vegetables recipe from Food.com.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
- Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
- Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
- Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.
Nutrition Facts : Calories 262.1, FatContent 9.1, SaturatedFatContent 1.3, CholesterolContent 26.4, SodiumContent 694.9, CarbohydrateContent 36.7, FiberContent 4.8, SugarContent 5.1, ProteinContent 8.3
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