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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This spicy chinese-americanized noodle dish is one that I can't pass up. This recipe serves only one, but the recipe can easily be doubled, tripled, or whatever. It's spicy and sour at the sam time and has a very unique flavour. It's great warm or cold. Ingredients:
6 ounces egg noodles |
1/2 red bell pepper |
2 tablespoons spicy sesame oil (regular sesame oil is fine too) |
1 teaspoon grated fresh ginger |
12 snow pea pods |
1 (8 ounce) can baby corn |
1 (8 ounce) can water chestnuts |
1/4 cup soy sauce |
1 teaspoon cornstarch |
lime juice, to taste |
Directions:
1. Bring a large saucepan of wter to a boil. Add the noodles and cook for 3/4 minutes or until just tender. Drain and set aside.
2. Remove seeds from the bell pepper and chop into 1/4 inch pieces.
3. Heat the oil in a wok or large saute pan over high heat. Add the bell pepper and cook for 2 minutes.
4. Add the ginger and cook, stirring constantly, for two minutes.
5. Add the snow peas and cook, stirring constantly for 2 minutes.
6. Combine the soy sauce and cornstarch thoroughly, and slowly add the mixture to the pan, and stir until the sauce thickens slightly.
7. Add lime juice to taste.
8. Add the noodles, mini corn, and water chestnuts to the pan, and toss with two forks until evenly coated with sauce and the vegetables are evenly distributed.
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