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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 4 |
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In Martin Yan's Quick and Easy Cookbook Ingredients:
8 ounces fresh chinese egg noodles |
1 tablespoon vegetable oil |
2 garlic cloves, minced |
1 cup shredded carrot |
2 celery ribs, juliened |
2 cups bean sprouts |
1/2 cup snow peas, ends trimmed and cut in half on the diagonal |
1/2 cup julienned bamboo shoot |
2 green onions, thinly sliced |
2 tablespoons oyster sauce |
1 teaspoon sesame oil |
Directions:
1. Bring a large pot filled with water to a boil over high heat; add the noodles and cook according to package directions; drain and rinse with cold water, and drain again.
2. Place a stir-fry pan over high heat until hot.
3. Add the vegetable oil, swirling to coat the sides.
4. Add the garlic and cook, stirring, until fragrant, about 10 seconds.
5. Add the carrot, celery, bean sprouts, snow peas, bamboo shoots, and green onion; stir-fry until the vegetables wilt slightly, about 2 minutes.
6. Add the noodles, oyster sauce, and sesame oil; toss to mix the noodles with the vegetables.
7. Cook, stirring, until all the vegetables are tender, about 2 minutes.
8. Transfer to a serving plate and serve.
9. **fresh Chinese noodles are best due to their texture, but can substitute spaghetti or angel hair pasta; may add 1/4 lb cubed tofu, chicken, or shrimp for more substance.
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