Chinese Noodle Stir-Fry
96
Quick, easy, tasty and healthy. This Chinese noodle stir-fry well satisfies your palate and provides enough nutrients to your body.
Ingredients
| 5 | ounces |
spaghettini
uncooked, whole wheat |
* |
| 1 | tablespoon |
peanut oil
|
|
| 2 | cloves |
garlic
minced |
|
| 2 |
scallions, spring or green onions
sliced |
||
| ½ | inch |
ginger
peeled and finely chopped |
* |
| 2 | cups |
broccoli florets
fresh or frozen |
|
| 1 |
sweet red bell peppers
sliced |
||
| 1 | cup |
mushrooms
sliced |
|
| 1 | tablespoon |
chili bean sauce
or to taste |
* |
| 1 ½ | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
sesame seeds
|
|
| ½ | teaspoon |
sesame oil
peeled and finely chopped |
|
| ¼ | cup |
cilantro
freshly chopped |
Directions
Cook the pasta in a large pot of salted water to the desired consistency. Drain well and set aside.
Meanwhile, in a large nonstick skillet or a wok, heat oil over medium-high heat until hot.
Add garlic, ginger and scallions, cook and stir for 40 seconds. Add the broccoli, bell pepper and mushrooms. Cook and stir for about 7 minutes or until broccoli and bell pepper are crisp-tender.
Add all the seasoning ingredients into the skillet or wok, and mix well. Add the pasta and sesame seeds to the skillet, cook and stir until heated through. Serve warm.
