Chinese Vegetables & Bean Sprouts with Noodles Recipe

Ingredients :

Serves 4

• 5 cups vegetable stock

• 1 garlic clove, crushed

• ½-inch / 1-cm piece fresh ginger, finely chopped

• 8oz / 225g dried medium egg noodles

• 1 red bell pepper, seeded and sliced

• ³/₄ cup frozen peas

• 4oz / 115g broccoli florets

• 3oz / 85g shiitake mushrooms, sliced

• 2 tbsp sesame seeds

• 8oz / 225g canned water chestnuts, drained and halved

• 8oz / 225g canned bamboo shoots, drained

• 10oz / 280g Napa cabbage, sliced

• scant 1 cup bean sprouts

• 3 scallions, sliced

• soy sauce, to taste

• pepper

Method :

1. Bring the stock, garlic, and ginger to a boil in a large pan. Stir in the noodles, red bell pepper, peas, broccoli, and mushrooms and return to a boil. Reduce the heat, cover, and let simmer for 5-6 minutes, or until the noodles are tender.

2. Meanwhile, preheat the broiler to medium. Spread the sesame seeds out in a single layer on a baking sheet and toast under the preheated broiler, turning to brown evenly — watch constantly because they brown very quickly. Tip the sesame seeds into a small dish and set aside.

3. Once the noodles are tender, add the water chestnuts, bamboo shoots, Napa cabbage, bean sprouts, and scallions to the pan. Return the stock to a boil, stir to mix the ingredients, and let simmer for an additional 2-3 minutes to heat through thoroughly.

4. Carefully drain off 1¼ cups of the stock into a small heatproof pitcher and set aside. Drain and discard any remaining stock and turn the noodles and vegetables into a warmed serving dish. Quickly mix the soy sauce with the reserved stock and pour over the noodles and vegetables. Season to taste with pepper and serve at once.

Nutritional Facts :

Calories: 120

Fat: 2.8g

Saturated Fat: 0.6g

Salt: 0.2g