Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Herbwoman
Stir-Fry Vegetables with NoodlesIngredients (use vegan versions): 3 green Onions, finely sliced
1/2-inch piece fresh gingerroot, peeled and finely grated
2 cloves garlic, finely sliced
3 oz thin green beans
6 oz baby corn
1 pound zucchini
1/2 lb leeks
1/2 lb young carrots
2 tablespoon vegetable oil
3 tablespoon soy sauce
1 tablespoon bean sauce
2 tablespoon dark sesame oil
1/2 lb Noodles (Use rice noodles if you can)
6 oz firm tofu, cut into cubes and browned in olive oil (Opt)
2 tablespoon Sesame seeds
Directions:Prepare the green onions , ginger and garlic. Prepare vegetables, cut diagonally. Heat oil in wok and add vegetables, plus onions, gingerroot and garlic. Stir-fry quickly 4-5 minutes. Add the soy and bean sauce, continue 2 minutes longer. Cover and cook gently until veggies are tender, but slightly crisp (Best) Add sesame oil. Add the COOKED noodles and the browned tofu (if using tofu) Toss lightly. Sprinkle with sesame seeds and serve pronto or everything gets soggy.
I hope you like this, I find this recipe very filling and satifying as well.
Serves: 4
Preparation time: 20-30 Minutes
This was soooooooooooo yummy, I wouldn't change a thing!
Archived comment by: neil
