- Assorted fresh vegetables, sliced into bite sized pieces
- Sesame oil
- 1 garlic clove
- 1 tbsp. slivered ginger
- 2 cups boiled egg noodles
- 1 can chicken or vegetable broth
- 2 tbsp. corn starch
- pinch of salt
- 1 slivered scallion
Heat the oil in a wok or large skillet over high heat and add the chopped garlic clove and slivered ginger. When the garlic begins to brown, add the egg noodles and stir constantly for 2 minutes. Add the vegetables, hard ones first and soft ones last, stirring constantly. Add a pinch of salt. Dissolve the corn starch in the chicken broth and pour over the mixture, stirring constantly. When the sauce begins to thicken, turn off the heat and garnish with the slivered scallion before serving.
Suggestions: For vegetables, try using green and yellow squash, asparagus, Swiss chard, watercress, red, yellow or green peppers, sliced carrots, celery, or sliced tomatoes and bean sprouts. A dash of sherry or mirin wine will add a little sweetness to the dish. Coriander also makes a nice addition to the garnish. Be creative! It's difficult to go wrong with this dish.
For a different appearance, stir fry the noodles and remove them to a serving dish before cooking the veggies. When the veggies are done, serve them on top of the bed of noodles. As an alternate, you can leave out the chicken broth and corn starch and simply stir fry the veggies in a little sesame oil.
- Yields: 4 servings
- Preparation Time: 20 minutes