Chinese Noodles!

 

I'm feeling like Asian food tonight... something that boasts ginger, garlic, soy, and loads of vegetables. I typically "wing it" when making dinner, pulling ingredients from my refrigerator like the latest contestant on Chopped. But, I also like to follow a recipe that I've  made before that I know everyone loves.The recipe below features Chinese noodles, egg-based noodles that are just as versatile as traditional American and Italian-style pastas. They cook up soft, while absorbing the flavors of broths, sauces, herbs, and spices. The recipe is from my Newlywed Cookbook so it serves 2. Double or triple the recipe if you need to!

Chinese Noodles with Ginger and Vegetables

Note: Chinese egg noodles—often sold as “mein”—resemble spaghetti or fettucine.Also, for added flavor and color, add a few tablespoons of chopped fresh cilantro just before serving. For added crunch, top with chopped, dry-roasted peanuts or cashews.

1⁄2 pound Chinese egg noodles

2 teaspoons dark sesame oil

2 carrots, peeled and cut into matchstick-size pieces

1 cup sugar snap peas, ends trimmed

1 tablespoon minced fresh ginger

1 garlic clove, minced

1 tablespoon soy sauce

1 tablespoon cornstarch

2 cups chicken broth

1⁄2 cup chopped green onions

1. In large stockpot, cook egg noodles according to package directions. Drain, transfer to a large bowl, and cover with foil to keep warm.

2. Meanwhile, heat oil in a large non-stick skillet over medium heat. Add carrots, sugar snap peas, ginger, garlic, and soy sauce and sauté 3–4 minutes, or until vegetables are tender-crisp. Dissolve cornstarch in chicken broth and add to skillet with the green onions. Simmer 1 minute, or until sauce thickens.

3. Pour sauce over cooked noodles and toss to combine.

Serves 2



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