Stir-Fried Noodles, Snow Peas, Bell Peppers and Mushrooms
Stir-Fried Noodles, Snow Peas, Bell Peppers and Mushrooms
Adopted from ATK "Vegan Cooking for Two"- can't recommend this cookbook highly enough. Not only are the recipes tested by ATK, but sizing down the portion is incredibly helpful for eliminating food waste, a major goal for sustainable eating.
Total Time
35 min
Servings
2
Ingredients
- 5 thinly sliced scallions, white and green parts separated
- 3 1/2 tsp toasted sesame oil
- 1 tsp fresh ginger grated
- 1/4 c vegetable broth
- 1 Tbsp soy sauce
- 1 Tbsp dry sherry or white wine
- 1 Tbsp rice vinegar
- 1 Tbsp mushroom oyster sauce
- 1 Tbsp hoisin sauce
- 1/2 tsp cornstarch
- 4-8 oz Chinese wheat noodles, ratio depends on your love for noodles. Can substitute other noodle types- udon, spaghetti, ramen.
- 4 oz shiitake mushrooms, stemmed and halved or quartered. Any mushroom is great. Oyster mushrooms reportedly have complete protein!
- 4 oz snow peas, strings removed. Can use sugar snap peas.
- 1 small red bell pepper, sliced thin
Instructions
- Combine: white scallions, 1 tsp oil, ginger, set aside.
- In separate bowl combine and whisk broth, soy sauce, wine, vinegar, oyster sauce, hoisin, and cornstarch until dissolved- set aside.
- Boil water and cook noodles. (Chinese noodles should be stirred often until just tender, drained, rinsed, and drained); toss with 1 tsp oil to prevent sticking and set aside.
- Heat medium high 1 1/2 tsp oil in large fry pan/dutch oven/wok. Sautee mushrooms, peas, and bell pepper increasing heat to high, stirring, until vegetables are crips but tender, 3-6 min.
- Push aside vegetables to 1 side of pan; add scallion whites about 30 seconds, mashing into wok. Stir into vegetables. Add noodles and broth mixture, cood while tossing, until noodles are coated, 2-4 min. Put in serving bowls and sprinkle with scallion greens.