Cantonese Pan Fried Noodles with Vegetables

Serving Size: 10

These tasty noodles with vegetables make a great side dish to other Asian inspired recipes, as well as a delicious vegetarian main dish. Tip: If you can't find Chinese style wheat noodles you can use thin spaghetti pasta.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35

Recipe Serving Size10

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Tongs, Wok

Ingredients

16 ounce spaghetti dry Chinese style wheat noodles, cooked just under al dente OR thin spaghetti pasta
1 crown broccoli florets cut into smaller pieces

For the sauce:

5 tablespoon soy sauce
2 tablespoon dry sherry
2 tablespoon sesame oil
2 tablespoon hoisin sauce
2 teaspoon chili garlic sauce

For the stir fry:

4 tablespoon avocado oil
8 stalk green onion green parts cut into 1 ½ inch lengths, and white parts cut into thin rings
4 clove garlic finely chopped
2 carrot shredded
3 cup bean sprouts

Instructions

Place a large pot of water over high heat and bring to a boil. Cook noodles according to package directions, but slightly undercooked. Add broccoli during last 3 minutes of cooking time. Drain and reserve.
In a small bowl whisk together the sauce ingredients. Set aside.
Place a wok or large pan over medium-high heat. When hot add the oil, swirling pan to coat.
Add the white parts of the green onions and chopped garlic. Cook for 15 seconds. Add the shredded carrots and stir fry for a minute. Add the noodles and broccoli to the pan and stir fry for 3 minutes, making sure to pull up noodles from the bottom as you cook.
Finally add the sauce, tossing everything in the pan to coat. Cook for an additional minute, adding more soy sauce if needed.
Remove pan from heat and mix in the green parts of the green onions and the mung bean sprouts.

Reheating Instructions

Heat in a non-stick pan over medium-high heat until hot.

Nutrition