Garlic vegetable stir fry noodles recipe
This is a healthy garlic vegetable stir fry noodles packed with lots of garlic and green vegetables - a perfect quick dish any time of the week.
Ingredients
For the stir fry sauce
- 2-3 garlic cloves
- 200 g or roughly 4 cups of fresh spinach
- A handful or ½ a cup of loosely pack coriander/cilantro
- 2 teaspoon of Chinese 5 spice
- 1 teaspoon of Szechuan pepper
- 1 teaspoon of minced or ground ginger
- 1 tablespoon of Shaoxing wine
- 175 ml or ¾ of a cup of vegetable stock
- A dash of olive oil
For the vegetable stir fry noodles
- 125 g of medium noodles
- 1 green pepper, deseeded, cut into long thin strips
- 100 g or 10 stalks of asparagus
- 75 g of white or Chinese cabbage, thinly sliced
- 1 tablespoon of a wok or groundnut oil
- 1 tablespoon of sesame oil
Instructions
- Bring a pan of vegetable stock to a boil and simmer the noodles for 4 minutes. Drain through a sieve and reserve 175ml of the stock. Pour cold water through the noodles to stop the cooking process. Set aside.
- Using a wok or a pan, add a little olive oil on medium heat and add the sliced garlic. Fry for about a minute being careful not to burn them. They will be ready when they are firm and golden. Remove the garlic and place them on a piece of kitchen paper.
- Add the spinach to the wok/pan and stir-fry until the spinach has wilted. Add the coriander/cilantro, Chinese 5 spice, Szechuan pepper, ginger, Shaoxing wine and half the cooked garlic and stir through thoroughly. Pour in the stock and transfer to a blender or food processor. Process to a textured sauce. Set aside.
- To stir-fry the vegetables, add the wok or groundnut oil to a hot wok and add the asparagus, green pepper and cabbage and toss over the heat with a wooden spoon for 5 minutes.
- Pour the sauce in along with the noodles and stir to fully mix together. Drizzle over the sesame oil and serve in bowls and garnish with the rest of the garlic and some coriander/cilantro and optionally a little fresh chopped chilli.