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Vegetable stir fried noodles

Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 300 g spaghetti, you can use different type of noodles
  • 160 g bok choy, cut into 2-inch long smaller pieces
  • 200 g bean sprouts
  • 2 small carrots (~200g)
  • 1/2 bell pepper

Sauce:

  • 1 tbsp premium soy sauce
  • 1 tbsp light soy sauce
  • 1 tsbp dark soy sauce
  • 1 tbsp olive oil
  • 7-8 dried Chinese mushrooms
  • 1.5 tbsp cooking oil or olive oil
  • 1 tbsp finely chopped green onion
  • 1 tbsp freshly minced garlic
  • 1 tsp chopped ginger
  • 1/4 tsp chicken broth mix
  • 1/4 tsp white pepper powder
  • 1 tbsp sesame oil
  • 2 eggs

Instructions

Preparation

  1. Peel off the skin of carrots, rinse under the water and cut into shreds

  2. Soak mushrooms in warm water for 2 hours and rinsed, cut into thin slices

  3. Break bok choy into individual leafs, wash and drain. Cut bok choy into 2-inch long smaller pieces

  4. Cut bell pepper into shreds

  5. Rinse bean sprouts and drain

  6. Whisk eggs

Instructions

  1. Cook eggs and set aside.

  2. Bring a pot of water to a boil, cook spaghetti al dente, drain well.

  3. Combine all ingredients of sauce and mix well with noodles.

  4. Heat up 1.5 tbsp cooking oil in a wok or a saute pan over medium-high heat. Sauté chopped green onion, minced ginger and garlic for 30 seconds till aroma

  5. Add carrots, bell pepper and mushrooms shreds, stir fry till soft

  6. Add 1/4 tsp chicken broth mix and 1/4 tsp white pepper powder and continue to cook for 1-2 minutes

  7. Add bok choy and stir fry for a couple of minutes till soft

  8. Add bean sprouts, stir and cook for a minute

  9. Turn off heat, add noodles and 1 tbsp sesame oil and toss until well combined

  10. Transfer to serving plates and serve immediately