Chinese Noodles Recipe

chinese noodles – Juicy and delicious chinese noodles recipe is available for the online users. You can access the chinese noodles recipe with all the relevant ingredients and method. Follow the recipe step by step to get the accurate results.

recipe

Person Person

4

time Time

0:30 - 0:15

comments Comments

1

reviews Views

19397

star Rating

ratingratingratingratingrating

submit Submited by

sania from London
Ingredients
  1. Noodles – 16oz pkt (approx 500 gm), cooked per pkg instructions (al dente)
  2. Sesame Oil – 1 Tbsp
  3. Oil – 2 Tbsp
  4. Garlic – 1 Tbsp, minced
  5. Ginger – 1 Tbsp, minced
  6. Onion – 1 small, sliced
  7. Carrot – 1 large, cut into matchsticks
  8. Cabbage – 1.5 cups packed, shredded
  9. Bell Pepper – 1/2 large, cut into strips
  10. Baby Corn – 8, cut
  11. Egg – 1 (optional)
  12. Black Pepper – 1/2 tsp or to taste
  13. Soy Sauce – 2 Tbsp or to taste
  14. White Vinegar – 1 Tbsp
  15. Hosin Sauce or any Chinese Sauce – to taste
  16. Red Chilli Sauce (Sambal) – to taste
  17. Green Onions – 2 stalks, cut diagonally – for garnishing
Method
  • 1. Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1 Tbsp Sesame Oil. Keep aside.
  • 2. Heat 2 Tbsp Oil in a large wok style pan on HIGH heat.
  • 3. Add Ginger and Garlic and cook for 30 seconds.
  • 4. Add Onions and cook for 30 seconds.
  • 5. Add Carrots and allow them to soften just a little.
  • 6. Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute.
  • 7. Push veggies to one side of wok and break an egg in the pan.
  • 8. Scramble the egg until cooked and mix together with the veggies.
  • 9. Add Black Pepper and mix.
  • 10. Toss Noodles once before adding them to the pan.
  • 11. Add White Vinegar, Soy Sauce, Hoisin Sauce and Red Chili Sauce. Mix well to coat all noodles.
  • 12. Taste and adjust any of the sauces.
  • 13. Garnish with Green Onions and serve hot.
Reviews & Discussions

Yummmyyy.

  • Tami, Gujrat
  • Wed 08 Jun, 2016