Pan-Fried Noodles with Assorted Vegetables - BigOven 134883

Pan-Fried Noodles with Assorted Vegetables

Ready in 1 hour

Top-ranked recipe named "Pan-Fried Noodles with Assorted Vegetables"

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Try this Pan-Fried Noodles with Assorted Vegetables recipe, or contribute your own. "Chicken" and "Corn" are two tags used to describe Pan-Fried Noodles with Assorted Vegetables.


Ingredients

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2 tb Vegetable oil
1 ds White pepper
BASIC FRIED NOODLE CAKE
1 lb assorted seasonal vegetables; baby bok choi, Asian okra, broccoli, choy, long beans, mustard greens, Chinese turnip, Chinese cabbage, Asian okra, broccoli
12 Snow peas; strings removed
1 tb Oyster sauce
1/2 c Green onion; minced or chives (gow choy)
1 Yellow onion; thinly sliced
6 Fresh water chestnuts; or canned
1 tb Cornstarch; mixed well with 1 cold water
2 1-in slices Fresh ginger; julienned
1 c Chicken broth; or vegetarian broth
Chinese parsley; for garnish
1/2 c Cloud ear fungus
; pieces
1/2 ts Sesame oil
8 Chinese dried black fungus
1 tb Soy sauce

Original recipe makes 1

Servings  

Preparation

Prepare basic noodle cake. Soak mushrooms in hot water for 10 minutes. Squeeze out excess water, remove and discard stems, leave caps whole. Heat wok with oil, swirling to coat sides. Stir-fry onion, ginger, mushrooms, cloud ear fungus, and green onion or chives for 2 minutes. Add remaining vegetables and cook for 2 to 3 minutes. Add broth, soy sauce, oyster sauce, and pepper. Bring to a boil and stir in cornstarch mixture. Cook until sauce thickens. Return noodles to wok and mix everything together. Drizzle in sesame oil, and top with sprigs of Chinese parsley. Serves 3 to 4. From In the Chinese Kitchen With Shirley Fong-Torres (Pacific View Press, copyright 1993 by Shirley Fong-Torres). Recipe by: Good Morning America

Calories Per Serving: 720 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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