After two months away from blogging, I am back to cooking noodles and pastas. One of the easiest to make is a quick stir-fry of vegetables and Asian noodles and I’ve got myself a one-dish meal. I like this dish chunky with lots of vegetables. To cook, I just grab a handful of whatever I can find in the ref- carrots, cauliflower, bell pepper, snow peas and Chinese cabbage. The noodles I use are called “sotanghon” or mungbean vermicelli.

sotanghon
Quick and easy noodles and vegetables stirfry

Grab a handful of carrots, cauliflower, bell pepper, snow peas, and Chinese cabbage. Slice into small pieces and set a aside. In a wok or non-stick pan, heat a tablespoon of oil. Add sliced ginger (an inch long), white onions and 2 cloves chopped garlic. Stir fry till fragrant then add the carrots and cauliflower. Add 1/4 cup sauce (1/4 cup oyster sauce, 1/4 cup water, 1 tsp sesame oil). Stirfry then add the bell pepper, snow pease and Chinese cabbage. Add about 25 grams sotanghon that had been soaked in hot water for 2-3 minutes. Add the rest of the sauce and stir to mix everything. Season with salt and pepper then serve.

Sounds easy, right? For more of noodles and pasta, check out Presto Pasta Nights, hosted this week by Joanne of Eat Well With Others.

It’s good to be back to blogging…



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