Sweet and Sour Vegetable Noodles |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Lots of veggies and thick Chinese noodles soak up the delicious sauce I was lucky enough to try out in a food demo. Feel free to use your favourite, the Blue Dragon Sweet and Sour variety is similar to thick plum sauce with a touch more heat. Ingredients:
1 tablespoon olives or 1 tablespoon canola oil |
1/2 white onion, sliced thinly |
2 carrots, julienned |
1 celery rib, sliced |
1 head broccoli, chopped |
8 shiitake mushrooms, stemmed and sliced |
1 red bell pepper, sliced into thin strips |
1 zucchini, sliced into half-moons |
1 garlic clove, minced |
1 pinch red pepper flakes |
400 g fresh shanghai noodles or 400 g hokkien noodles (such as ka-me brand) or 8 ounces whole wheat spaghetti, cooked and drained |
1 (140 ml) envelope blue dragon sweet and sour stir-fry sauce |
1/4 cup water or 1/4 cup low sodium vegetable broth |
Directions:
1. Heat oil in a large non-stick sauté pan over medium heat and add the onion, carrots, celery, broccoli and mushrooms.
2. Cook for 6-7 minutes, until the vegetables begin to soften and the mushrooms begin to brown.
3. Raise the heat and add the pepper strips, zucchini, garlic and pepper flakes and cook 3-4 minutes.
4. Stir in the noodles, Blue Dragon Sweet and Sour Stir Fry Sauce and water or broth. Toss well and simmer 2 minutes. Serve hot.
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