Stir-fried egg noodles with fresh vegetables mixed with savory soy sauce.
Ingredients
9 OZ / 250 G cooked egg noodles
7 OZ / 200 G bok choy
1 EA red onion (medium)
2 OZ / 50 G bean sprouts
2 OZ / 50 G sugar snaps
14 OZ / 400 G canned sliced water chestnuts
2 TBSP shaoxing wine
4 TBSP light soy sauce
2 TBSP corn flour
1 TBSP sesame oil
2 TBSP vegetable oil
Directions
Prepare your vegetables by washing them all, then roughly chop your bok choy. Halve your onion and slice it thinly. Drain your canned water chestnuts. Reserve all for later.
Add your onion, bok choy and sugar snap to the mixing bowl, along with the vegetable oil. Cook your vegetables with the measuring cup removed for 10 minutes / 250°F|120°C. While your vegetables cook, add the soy sauce, Shaoxing wine, sesame oil and corn flour into a separate bowl. Make sure you mix them well.
Once cooked, add your egg noodles, water chestnuts, bean sprouts and the sauce mix to the mixing bowl. Cook with the measuring cup removed for 5 minutes / 250°F|120°C.
Enjoy your meal!
Recipe Note
TIPS:
Shaoxing wine can be replaced by another rice wine.
Try any kind of vegetables you like, but cooking time may vary.
