Zutaten für Spicy Vegetable Egg Noodles
- 2 tablespoons oil
- 1 lb egg noodles
- Garlic Cloves
- Leek
- Green Chili Pepper
- 1 tablespoon fresh ginger, grated
- Baby Corn
- 1/2 cup vegetable broth
- 2 large carrots, julienned or thinly sliced
- White Pepper
- Black Pepper
- Salt
- Celery Heart
- 1 large green bell pepper, julienned or thinly sliced
- Spinach
- 1/4 cup chopped scallions
- Red Chili Pepper Flakes
- Cornstarch
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Bean Sprouts
- 3 cups broccoli florets
- 1 large red bell pepper, julienned or thinly sliced
- 1/2 cup low-sodium soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon toasted sesame seeds (optional)
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Zubereitung von Spicy Vegetable Egg Noodles
- Bring the vegetable broth to a boil in a large pot.
- Add the egg noodles and cook according to package directions, usually around 8-10 minutes, until al dente.
- While the noodles are cooking, heat a separate skillet or wok over medium heat. Add the carrots and bell peppers and stir-fry for 3-4 minutes until slightly softened.
- Add the broccoli florets and stir-fry for another 2-3 minutes until tender-crisp.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili garlic sauce, and grated ginger.
- Once the noodles are cooked, drain them, reserving about 1/2 cup of the cooking liquid.
- Add the cooked noodles to the skillet with the vegetables. Pour the sauce over the noodles and vegetables, tossing to combine.
- If the mixture is too dry, add a little of the reserved cooking liquid until you reach your desired consistency.
- Serve immediately, garnished with toasted sesame seeds (optional) and chopped scallions.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
22g
Fat
6g
Carbs
18g
