Egg noodles with spring vegetables
This is egg noodles and vegetables mixed together at its best
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 1 |
30gm carrots
30gm snowpeas
1 tsp ginger, julienned
20gm bean sprouts
100gm egg noodles, cooked
1 tsp oyster sauce
A splash of sesame oil
A red chilli, julienned
Julienne is a term to denote vegetables like carrots that are cut into thin sticks. Vegetables cut into juliennes are also called matchsticks. Food is cut with a knife or mandoline into even slices, then into strips. It is commonly used in Asian cooking
1. Use a mandoline slicer to cut very thin slices of carrots and ginger. Cut snowpeas into similar juliennes.
2. Quickly stir fry all the vegetables and noodles in the wok using sesame oil and add oyster sauce for seasoning.
3. Garnish with red chilli.
Tell us about your favourite food or dishes at food@gulfnews.com