A healthy tasty and crunchy stir fry of mixed vegetables tossed in chinese sauces and served on a bed of thin rice noodles.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
To prepare the noodles, fill water in a pot and bring it to a boil. Add 1 tsp salt, 225 gm thin rice stick noodles.
Boil the noodles for 3 minutes if firm chewy noodles are preferred, or boil upto 6 minutes for fully cooked soft noodles.
Take the noodles out of the boiling water and rinse then under running cold water to stop the cooking process immediately.
Preheat the wok or pan on high heat and add 5 tbsp oil and 225 gms boiled noodles. Toss the noodles in the hot oil on high heat for 1 to 2 minutes.
Then transfer them to a bowl.
Preheat a clean wok on high heat and add 3 tbsp oil, 1 tbsp chopped ginger garlic and stir fry till fragrant.
Add 3 to 4 cups of mixed vegetables- thick sliced mushrooms, trimmed whole snow peas, sliced red peppers, sliced green peppers, shredded cabbage, strips of carrots, sliced onions, sliced celery
To this add 1 tsp sesame oil, 2 tbsp light soy sauce, 2 tbsp oyster sauce and mix all the ingredients together.
Add1 cup of water and bring it to a boil. Add ½ to 1 tsp salt as per taste.
Add cornstarch water (1 tbsp cornstarch mixed in ⅓ cup of water).
Pour it in slowly, stirring continuously till the sauce thickens.
Mix together with the vegetables to ensure that they are well coated with the sauce.
Vegetable stir fry is ready. Serve the stir fry on a bed of the rice noodles.