Oriental Vegetable Noodles recipe
information
Thin Italian egg pasta is a good alternative to oriental egg noodles; use it fresh or dried.
ingredients
500 g (1 1/4 lb) thin tagliarini
1 red onion
115 g (4 oz) shiitake mushrooms
45 ml (3 tbsp) sesame oil
45 ml (3 tbsp) dark soy sauce
15 ml (1 tbsp) balsamic vinegar
10 ml (2 tsp) caster sugar
salt
celery leaves, to garnish
1 red onion
115 g (4 oz) shiitake mushrooms
45 ml (3 tbsp) sesame oil
45 ml (3 tbsp) dark soy sauce
15 ml (1 tbsp) balsamic vinegar
10 ml (2 tsp) caster sugar
salt
celery leaves, to garnish
method
1. Cook the tagliarini in a large pan of salted boiling water, following the instructions on the pack.
2. Thinly slice the red onion and the mushrooms, using a sharp knife.
3. Heat 15 ml (1 tbsp) of the sesame oil in a preheated wok. When the oil is hot, stir-fry the onion and mushrooms for 2 minutes.
4. Drain the tagliarini, then add to the wok with the soy sauce, balsamic vinegar, sugar and salt to taste.
5. Stir-fry for 1 minute, then add the remaining sesame oil, and serve garnished with celery leaves.
2. Thinly slice the red onion and the mushrooms, using a sharp knife.
3. Heat 15 ml (1 tbsp) of the sesame oil in a preheated wok. When the oil is hot, stir-fry the onion and mushrooms for 2 minutes.
4. Drain the tagliarini, then add to the wok with the soy sauce, balsamic vinegar, sugar and salt to taste.
5. Stir-fry for 1 minute, then add the remaining sesame oil, and serve garnished with celery leaves.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
