Mee Char – Stir-fry Noodles with Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g Chinese e noodles, thin (Mie noodles)
- water for boiling
- Oil (peanut oil, or another vegetable oil)
- 3 tablespoon soy sauce, sweet (Ketjap Manis)
- 3 tablespoon soy sauce, light
- 3 cloves garlic, pressed
- Chilli pepper (s), red, small, very finely chopped (fresh or dried)
- 450 g veetables your choice, finely chopped
- 0.5 ½ bunch coriander greens, freshly chopped
Print Recipe
Pin Recipe Instructions
- When stirring the pan, it is important that all ingredients are prepared and ready to hand next to the wok, as preparation has to be done relatively quickly.
- As vegetables are good e.g., Julienne of carrots, zucchini or paprika, small broccoli or cauliflower florets (stir-fry for approx. 2 minutes), eight-eighted small onions (stir-fry for approx. 1 minute), spring onions in 4 cm pieces (stir-fry for approx. 30 seconds) , Bean sprouts (stir fry for approx. 15 seconds).
- It is important that the respective vegetables are not overcooked so that the color and firm consistency are retained in contrast to the soft noodles.
- First prepare the pasta according to the instructions on the packet, after draining, mix with a little oil and set aside. Mix the soy sauces and set aside as well.
- Heat some oil in the wok and stir-fry the garlic and chilli for about 10 seconds over a medium heat. Turn up the heat to maximum and add the vegetables depending on the cooking time and stir-fry (first the types with the longest cooking time, then the vegetables with the shortest). Then add the pasta, mix well with the vegetables and stir-fry for about 30 seconds.
- Pour the soy sauce mixture over it and mix thoroughly. Place in a large bowl and serve sprinkled with plenty of chopped coriander.
- This recipe makes very few demands on the pantry and can be varied as desired, depending on what you have at home. In addition to the vegetables, you can also add marinated pieces of meat, shrimp or tofu, there are practically no limits to your imagination. It is suitable both as a quick main course and as an accompaniment to a more sumptuous meal or for a buffet.
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