Toss and cook until the stir-fry sauce thickens and noodles heat through. Pour in 1/4 to 1/2 cup of stir-fry sauce – depending on how you prefer it. Lastly add in the (6 ounces) cooked and rinsed noodles and the 1/2 cup of the rinsed and drained bean sprouts. Once starting to get tender, add in the 3 chopped bok choy and cook for an additional 1 minute. Push the green onions off to the side and add 1 julienned carrots and 1 small horizontally sliced yellow onion, cook for 2 to 3 minutes or until softened.Īdd in 1 heaping cup of mushrooms and cook for 1 minute. Meanwhile, add 1 tablespoon of olive oil into a hot work or chefs pan before adding in 1 bunch of green onions that have been cut into 2-inch pieces and cook for 1 minute. Once cook, rinse with cold water to stop the cooking process. Following the package directions, cook accordingly. Start by bringing a pot of water to a boil. homemade stir-fry sauce (or sauce of your choosing).extra light olive oil (or other light flavorless oil).thin noodles – egg noodles lo mein are best (if you can find them) or ramen can be substituted), cooked according to package directions, drained and rinsed with cold water.To Make This Chinese Vegetable Noodle Stir-fry You Will Need: Since I had a batch of my homemade stir-fry sauce that I made over the weekend just chilling in the fridge, I picked up a few vegetables form a market nearby and whipped up a simple, veggie-loaded stir-fry. And that’s exactly how I felt yesterday after eating a bowl of this Chinese vegetable noodle stir-fry for lunch. Stir-fry noodles with a ton of fresh veggies and I’m blissed out. There are 3 servings per can, so you could eat the. Notes: La Choy Chow Mein in a Can (Chicken or Beef), La Choy Chicken Chow Mein provides 90 calories per serving. Put it away from the heat and serve it right away. Sprinkle it with fresh Parmesan cheese and I’m over the moon. Stirring constantly, cook the noodles for another minute in the sauce before adding the green onions, bean sprouts, and chopped. Give me a bowl of noodle with a butter or olive oil, salt and pepper and I’m happy. Serve as is or as a side dish to chicken, fish or pork. All are tossed with my homemade stir-fry sauce and noodles. This Chinese Vegetable Noodle Stir-Fry is easy and has a plethora of vegetables like carrots, mushrooms and baby bok choy (to name a few).
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