Since my goal is to discover and conquer the kitchen, I decided to tryout new recipes as much as possible.
Bring forth the Best Veggie Noodles Ever!
This recipe is so easy and quick-seriously the time it took to make this dish was mostly spent on chopping the vegetables. Additionally, its versatility makes it all the more enjoyable. You may substitute or add any vegetables of your liking or whatever you have at hand. I used carrots, snow peas and soy bean sprouts. But you may add red pepper, green pepper, courgettes, mushrooms, spring onion - you name it!
1 handful snow peas
1 handful soy bean sprouts
2 cloves garlic minced
1 inch ginger minced
1 cup chicken broth
1/3 cup soy sauce
1/8 tsp crushed dried chili
2 tsps corn flour
Peel and chop the carrots into match-sticks, it's time consuming but you'll be grateful later on. Chop the snow peas in accordance with the carrots.
Heat some oil in a deep skillet. When heated throw in the carrots and snow peas. Stir-fry until vegetables are soft.
Last minute, add in the soy sprouts. Mix altogether and set aside.
Boil water in a pot and cook the chinese noodles as per instructions on the packet. When throughly cooked, toss into a colander and rinse the noodles under cold water.
It's vital to do this step because the starch in the noodles will change the texture if not washed off. Add a dash of sesame or peanut oil to eliminate sticking. When noodles are cool, add to vegetables and mix well.
Mean while, make the sauce.
Incorporate the soy sauce and the chicken broth, mix in the ginger, garlic, chili and a bit of ground pepper.
For a clump-free experience, put the corn flour in a sauce pan and gradually add the liquids-all the while stirring, until sauce thickens. Just eye ball it.
Pour the sauce onto the noodles and vegetables and mix over medium-high heat just until the noodles are heated.
Serve hot, serves 4.