Chinese-Style Vegetable Noodles

Supple, glossy noodles coated in an umami sauce, mixed with the crunch of wok-seared vegetables. A faint scent of toasted sesame oil rises from the steaming pan.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 410
• Protein: 12 g
• Carbs: 63 g
• Fat: 13 g

Ingredients

• 300 g Chinese wheat noodles ( dry )
• 2 piece Carrot ( finely julienned )
• 2 piece Bok choy ( roughly sliced )
• 100 g shiitake mushroom ( sliced )
• 2 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp Peanut oil
• 3 tbsp soy sauce
• 1 tbsp Sesame oil
• 1 tsp Ginger ground
• 1 pinch White pepper ground

Instructions

1. Cooking the noodles

   Drop the noodles into boiling water. They must remain firm to the bite, do not overcook. Drain and rinse with cold water to stop the cooking and prevent sticking.

2. Searing the aromatics

   Heat the peanut oil in a wok or large pan. When it starts to smoke slightly, toss in the minced garlic and ginger. It should sizzle immediately.

3. Stir-frying the vegetables

   Add the julienned carrots, shiitakes, and pak choi. Keep the heat high. The vegetables should color quickly while remaining crunchy.

4. Final coating

   Incorporate the noodles. Pour in the soy sauce and sesame oil. Stir vigorously until the sauce evenly coats every strand. Finish with the sliced green onions.

Chef's tips

• The secret is the wok temperature: it must be smoking hot before adding the vegetables.
• If the noodles stick after draining, add a drizzle of sesame oil to separate them.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore the noodles' suppleness.