Recipe by Rose Elliot
Photography by Michael Paul
Spring | Asian | Stir Fry | Vegetables | Noodles | Vegetarian | Main Dish | All categories...
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Noodles with Stir-Fried Vegetables
The best noodles for this dish are Chinese cellophane noodles made from mung beans, but try any long, thin noodle (even pasta).
Ingredients (Serves 2)
| 1 | 250-g package cellophane noodles |
| 1 tbsp | toasted sesame oil |
| 2/3 cup | baby corn, halved diagonally |
| 2/3 cup | snow peas, split vertically into shreds |
| 4 | green onions, sliced |
| 1 | large red chili pepper, seeded and sliced |
| 1 | carrot, sliced into thin shreds |
| 1 cup | canned water chestnuts, drained |
| Soy sauce | |
| 2 tbsp | chopped fresh cilantro |
Instructions
- Prepare noodles according to package directions.
- Meanwhile, heat oil in a large pot and add next 6 ingredients. Stir-fry for about 3 minutes, until vegetables are heated through but still crunchy.
- Season with soy sauce, salt and pepper to taste. Stir in cilantro and serve.
Excerpted from New Vegetarian Cooking. Recipes by Rose Elliot. Photography by Michael Paul. Copyright © 2004 Simon & Schuster. All rights reserved.
*Find this and other great recipes in...
New Vegetarian CookingBy Rose Elliot
Beautifully illustrated with over 50 stunning colour photographs of recipes and ingredients, New Vegetarian Cooking will inspire and delight vegetarians, vegans, and anyone who wants to cook a vegetarian meal for themselves, family, or friends.
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