See Also: Quick vegetable noodles(recipes)
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Quick Vegetable Beef Soup(recipes)
Quick Vegetable & Pesto Salad(recipes)
Tie Me Up Noodles(tourism)
Joy Yee's Noodles(tourism)
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Noodles(recipes)
Noodles in the Pot(tourism)
Soba noodles(recipes)

Quick vegetable noodles (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



100ml/3½fl oz light soy sauce100ml/5fl oz vegetable stock2 limes, juice only 1 garlic clove, crushed2.5cm/1in piece ginger, peeled, cut into matchsticks1 tbsp cornflour, mixed with a little water to create a paste1 tbsp vegetable oil 1 red onion, finely sliced200g/7oz shiitake mushrooms, finely sliced 1 red pepper, finely chopped1 small red chilli, chopped1 tbsp chopped fresh coriander4 asparagus spears, sliced, blanched in boiling water400g/14oz egg noodles, cooked according to packet instructions1 tsp chopped fresh coriander, to garnish



Method



1. Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat. 2. Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce. 3. Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened.4. Add the noodles and mix together well.5. To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander.