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).

recipe image

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

  1. Prepare noodles according to package directions.
  2. 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.
  3. Season with soy sauce, salt and pepper to taste. Stir in cilantro and serve.
Tip: If you're pressed for time, a package of frozen stir-fry vegetables will do the job too.

Excerpted from New Vegetarian Cooking. Recipes by Rose Elliot. Photography by Michael Paul. Copyright © 2004 Simon & Schuster. All rights reserved.

Recipe by Rose Elliot
Photography by Michael Paul