Vegetable and Noodle Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 31 min.
Ready in
Ingredients
for
6
- Ingredients
- salt (to taste)
- 2 pkgs Chinese lo mein noodle (225 g | 8 oz each)
- 1 tsp toasted sesame oil
- ¼ cup Oyster sauce
- ¼ cup low-sodium soy sauce
- 1 Tbsp Hoisin sauce
- ¼ cup granulated sugar
- 1 Tbsp Canola oil (divided)
- 1 cup fresh Green beans (rinsed; trimmed and cut into bite-size pieces)
- 3 carrots (peeled; trimmed and sliced)
- ½ cup Bamboo shoots (drained)
- ½ Tbsp fresh ginger (minced)
- 3 cloves garlic cloves (peeled and minced)
- 1 cup Pineapple (fresh or canned)
- ½ cup shelled Walnut (roughly chopped)
Preparation steps
1.
Cook noodles in salted boiling water according to package instructions. Drain well and mix with the toasted sesame oil. In a small bowl, combine oyster sauce, soy sauce, hoisin sauce and sugar. Stirring to dissolve sugar; set aside.
2.
Heat 1/2 tablespoon oil in a large wok or skillet, set over medium-high heat. Add the green beans, carrots, and bamboo shoots, and cook, stirring often, until softened, about 2 to 4 minutes. Add the ginger, garlic and pineapple and cook, stirring constantly, for 1 minute. Transfer to a bowl and set aside.
3.
Add the remaining oil to the wok and add the noodles. Cook, stirring often, for 3 minutes or until light brown. Add the hoisin mixture to the noodles, followed by the vegetable and pineapple mixture, simmer for an additional 2 minutes to incorporate flavors and heat through. Add the walnuts, and toss until the noddles are evenly coated.
4.
Divide among dishes and serve immediately.
