Short Fried Vegetarian Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g Chinese e noodles
- 4 tablespoon oil (peanut oil)
- 1 bunch spring onion (s) cut into rings
- 2 carrots, thinly sliced
- 2 cloves garlic, crushed
- 0.25 teaspoon ¼ chilli, dried
- 125 g suar snap peas
- 125 g mushrooms (shiitake mushrooms), halved
- 3 heads Chinese cabbage, chopped
- 2 tablespoon soy sauce
- 3 teaspoon sauce (hoisin sauce)
Print Recipe
Pin Recipe Instructions
- Put the pasta in boiling, lightly salted water and cook for four minutes until al dente. Then pour off the water. Heat the oil in a large frying pan, add the spring onions and carrots to the oil and cook for 3 minutes. Then add the garlic, chilli, sugar peas and mushrooms. After everything has fried for 2 minutes, add the Chinese cabbage to the pan and cook for a minute. Mix the drained noodles, soy sauce and hoisin sauce with the vegetables in the pan. Fry the dish on a low heat for two minutes until it is pulled through and serve immediately.
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