ASIAN NOODLES
8 oz Spaghetti
2 tbsp canola oil
2 tsp. sesame seed oil
1 med.
carrots, thin slice
2oz green cabbage, thin sliced
1/2 med.
onion, lg diced
1 rib celery, diced
1/2 tsp fresh ginger, chpd
1/3 med.
green pepper, lg diced
1/3 med. red pepper, lg diced
1/3 med.
yellow pepper, lg diced
½ oz scallions, sliced
1 tsp fresh
ginger, chpd
1 tbsp. soy
sauce (light preffered)
1 tbsp. asian
chili garlic (asian grocery)
Cook noodles
in boiling water until tender, about 8 -10 minutes and drain. Rinse under cold water until cool. Shake off
excess water and set aside. Heat oil in wok or frying pan. When oil is hot, add carrot, cabbage, onion and
celery. Stirfry until tender (3 - 4 minutes).
Add peppers
and ginger, cook for another 2 - 3 minutes. Add to noodles.
Add soy sauce
and chili garlic mix well.
Ideal dish to
serve on a hot day.
Serves 4 to
6.
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