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Yield:
4
Ingredients:
Instructions:
Instructions: 1. Put the noodles in a large bowl, cover with boiling water for 4 minutes, then drain and run the noodles under cold water.
2. Mix soy sauce, orange juice and zest, sugar and cornstarch. 3. Heat the oil in a wok, add ginger and garlic and fry for 1 minute. Add the sherry, peppers and fry for 1 minute. Tip in the carrots, zucchini and peapods and fry for 3 minutes. 4. Stir in the water chestnuts and spring onions, keeping a few onions for garnish. Fry for a minute. Stir in the sauce and noodles until hot. Sprinkle with spring onion. NOTES : Make it your own with different vegetables. Easily halved. Tested 2002-04: Halved the recipe. It may seem like a lot in the bowl, but its mostly vegetables, so you will want it all. We omitted the canned waterchestnuts. I wish I had a mandolin that I trusted my fingers to: So much cutting! But it was worth the effort. The freshness comes through; fast meal. The orange zest was a nosegay! Email this Recipe:
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