Finally, we open ‘Chifa’ category in Monitouille. Peruvian-Chinese fusion, favorite of many. This time I cooked sauteed noodles who fell in love with vegetables. Perfect for a not so caloric meal and for veggie lovers, like me. If you want to add some meat go ahead, just follow all the steps adding the meat at first (just after step 8) and make sure it doesn’t dry! Some wantun goes perfect with it (cortesy of Wong, my fav. market in Lima).
Sauteed Noodles ‘Chifa’ style
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- Difficulty Level Newbie
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- 500 gr chinese noodles
- 2 tablespoons oyster flavoured sauce
- 200 grams bean sprouts
- 2 spring onion stalks
- 100 gr snow peas
- 1 carrot cut into fine juliennes
- 1/2 red bell pepper
- 6 mushrooms
- 1/2 white onion
- 150 gr brocoli
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped fresh ginger root
- soy sauce
- 1/2 cup vegetable stock
- 3 tablespoons cornflour/thickening
- salt and pepper
- Cook the noodles for 3 minutes in boiling water.
- Drain the noodles and set aside.
- Carefully wash al the vegetables.
- Cut the onion, carrot and bell pepper in juliennes.
- The mushrooms in quarters and brocoli in small little trees.
- The bean sprouts and snow peas leave whole and the spring onion finely chopped.
- In a wok with hot oil fry the noodles until some parts are toasted. Set on the serving dish.
- Use the same wok to fry the garlic, onions and ginger.
- Add the pepper and rest of vegetables by cooking time order (mushrooms at the end).
- Add soy sauce and some vegetable stock. Sautee well.
- Taste salt, add the oyster sauce and finally the cornflour previously dissolved in water.
- Once the sauce is thick add the noodles and mix carefully with the help of two chinese sticks, avoiding the noodles to break up.
- Servings : 6
- Ready in : 30 Minutes
- Recipe Type : Vegetarian
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