We can use any kind of egg or wheat noodles- wide, short, thin & long noodles. Also, a variety of vegetables can be used as well. However, before you start cooking, have all the vegetables cut and ready to be used.
INGREDIENTS:
- 12 ounces Chinese egg noodles or wheat noodles
- 2 tbs. olive.
- 1 large onion sliced
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 2 large stalks celery sliced or diagonal
- 1cup snow peas
- 1 red bell pepper cut into narrow strips
- 2 carrots sliced or diagonal
- 2 tbs. rice vinegar
- 2 tbs. reduced-sodium soy sauce
- 2 tps. chili sauce
DIRECTIONS:
- In a pot, add water and 2 tbs. of canola oil
- Bring it to boil
- Cook until just tender
- Drain water and wash under cold water
- Heat oil in a stir-fry pan
- Add onion and stir-fry over medium heat until translucent
- Add garlic & ginger paste
- Add celery, snow peas, carrots and bell pepper,stir-fry over medium-high heat until all are just tender-crisp
- In a small bowl, combine liquid soy sauce, rice vinegar and chili sauce
- Pour sauce into frying pan and cook just until it has mixed well.
- Bring it to boil
- Cook until just tender
- Drain water and wash under cold water
- Heat oil in a stir-fry pan
- Add onion and stir-fry over medium heat until translucent
- Add garlic & ginger paste
- Add celery, snow peas, carrots and bell pepper,stir-fry over medium-high heat until all are just tender-crisp
- In a small bowl, combine liquid soy sauce, rice vinegar and chili sauce
- Pour sauce into frying pan and cook just until it has mixed well.
