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EatSmarter exclusive recipe

Asian Vegetable Noodles

with Oyster Mushrooms

Recipe development: EAT SMARTER
Asian Vegetable Noodles

Asian Vegetable Noodles - Appetizing to look at and nice and spicy

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508
calories
Calories
35 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
6 Scallions
9 ounces Oyster mushroom
9 ounces Mung bean Sprouts
7 ounces Snow pea
14 ounces Pasta (such as rigatoni or penne)
Salt
4 sprigs Dill
4 ounces Water chestnut (drained, canned)
1 tablespoon Sesame oil
1 tablespoon Canola oil
3 tablespoons Oyster sauce
1 cup Vegetable broth
½ cup Teriyaki sauce
½ teaspoon ground Ginger root
Pepper
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Kitchen utensils

1 Cutting board, 1 Small knife, 1 Sieve, 1 large Pot, 1 Tablespoon, 1 Wok, 1 Wooden spoon, 1 Measuring cups, 1 Teaspoon

Preparation steps

Step 1/8
Asian Vegetable Noodles preparation step 1

Trim scallions, rinse and cut into thin rings.

Step 2/8
Asian Vegetable Noodles preparation step 2

Trim oyster mushrooms and cut into bite-sized pieces.

Step 3/8
Asian Vegetable Noodles preparation step 3

Rinse sprouts in a sieve and drain. Trim snow peas, rinse and cut in half diagonally.

Step 4/8
Asian Vegetable Noodles preparation step 4

Cook pasta according to package directions in plenty of boiling salted water until al dente.

Step 5/8
Asian Vegetable Noodles preparation step 5

Meanwhile, rinse dill, shake dry, pluck fronds and chop coarsely. Drain the water chestnuts and cut in half.

Step 6/8
Asian Vegetable Noodles preparation step 6

Heat the sesame oil and canola oil in a wok. Add mushrooms, scallions, sprouts and snow peas and cook, stirring constantly, for 6-8 minutes.

Step 7/8
Asian Vegetable Noodles preparation step 7

Add the water chestnuts to the wok.

Step 8/8
Asian Vegetable Noodles preparation step 8

Add oyster sauce, vegetable broth, teriyaki sauce and ginger. Cook on low heat cook for 2-3 minutes. Drain the pasta and mix with vegetables. Season with salt and pepper, sprinkle with dill and serve.

Additional advice