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 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.
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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About Gay
yummy!
Glad to see you back in the blogosphere and congratulations of finishing your PhD. Glad all that hard work paid off.
And thanks for a very tasty treat to share with Presto Pasta Nights. I love how quick and easy it is.
Now what is sotanghorn so I can try to find some?
Thanks so much for sharing this with Presto Pasta and welcome back to blogging! This is a great comeback meal.
Congrats on finishing…. and dinner looks great!
pagkalami! adik ako sa pansit — ayoko lang ng bihon variety…
Hi Orman, pasyal kayo sa bahay one of these days. I’ll cook for you.