Filed Under: Side, side-dish, stir-fry, Under 20 Mins, vegetable, Vegetables, vietnamese

Noodles with Stir-Fried Vegetables

The best noodles for this dish are Chinese cellophane noodles made from mung beans, but try any long, thin noodle (even pasta)

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April 8th, 2012

Recipe by Rose Elliot Photography by Michael Paul

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Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
  • 1 package 250-g cellophane noodles
  • 1 tablespoon toasted sesame oil
  • 2/3 Cups baby corn, halved diagonally
  • 2/3 Cups snow peas, split vertically into shreds
  • 4 green onions, sliced
  • 1 large red chili pepper, seeded and sliced
  • 1 carrot, sliced into thin shreds
  • 1 Cup canned water chestnuts, drained
  • Soy sauce
  • 12 tablespoons chopped fresh cilantro
    • Directions
  • 1.

    Prepare noodles according to package directions.

  • 2.

    Meanwhile, heat oil in a large pot and add next 6 ingredients. Stir-fry for about 3 minutes, until vegetables are heated through but still crunchy.

  • 3.

    Season with soy sauce, salt and pepper to taste. Stir in cilantro and serve.

    • Noodles with Stir-Fried Vegetables
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