We like Chinese food a lot, it’s really delicious. We love take-outs but I mostly make recipes at home. This Vegetable Stir-Fry with Chinese Egg Noodles it’s easy and cheaper than take-outs, so give it a try.
- 150 g of sliced mushrooms
- 150 g of egg noodles
- 1/4 a red, green and yellow bell pepper
- 1/2 an onion
- 1/2 a head of broccoli
- 1 tablespoon of sesame seeds
- 2 tablespoons of soy sauce
- 150 ml of stock
- 1 sliced carrot
- chili flakes
- 1 tablespoon of sunflower or grapeseed oil
Have all your ingredients prepared and ready to cook. Stir fry all the vegetables on medium-high heat in a large pan for 5 minutes. Add the stock, put the lid on and let them cook for 10 minutes. After 10 minutes, season with pepper, chili flakes, soy sauce, and sesame seeds. Add salt if you need it, but be careful, because the soy sauce is salty. Normally, I don’t add salt to this dish, because of all the salt in the soy sauce.
Prepare a pot with water. Bring the water to a boil and add the noodles in. Cook according to the package instructions, until they’re soft. Add them to the pan.