Sunday, July 10, 2011

15 minute Asian Noodles

This dish is delicious and tasted just like take out lo-mein (one of our favs).  It is also great to make when you need to clean some veggies out of the fridge.  It can add up a little the first time you make it buying the sauces and stuff but they keep well in the fridge make it easy to whip up again.  I didn't buy the Maggi sauce but apparently from what I've read it's delicious and I will probably get it for the next time I make it.  We used a wok like the recipe suggested but I'm sure you can use a skillet.  If you use a wok just remember it cooks hot and fast.

Ingredients: (remember put any veggie in you want)
1/2 c sliced mushrooms
2 carrots - thinly sliced
1/2 c zucchini
1/4 c onion or scallions
1 lb Asian noodles - I just bought dried lo-mein ones in the Asian aisle
2 tablespoons oyster sauce
1 teaspoon Maggi sauce (substitute with 2 tsp soy sauce)
1 tablespoon Chinese rice wine (substitute with dry sherry)
2 tablespoon cooking oil (canola or vegetable)

1. Boil water and cook noodles according to package directions (timing depends on thickness of noodles). Be sure to stir and separate noodles as they cook. Reserve 1/4 cup of hot noodle water. Drain noodles, set aside. While water is boiling, thinly slice your vegetables. Multitask!
2. Heat wok or large fry pan over high heat. When hot, add cooking oil. Add scallions/onions, fry for 10 seconds. Add carrots and any firmer veggies you are adding, fry until softened, 30 seconds. Add mushrooms and softer veggies, fry 30 seconds.
3. Add oyster, Maggi, rice wine and the reserved hot water. Cook for 30 seconds. Add your noodles, fry another minute to incorporate all ingredients.

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