Spicyvegetableeggnoodles Recipes

Steps:

• Start boiling some water to cook your noodles in a pot.
• Heat oil in a wok or large skillet and saute your garlic, leek, green chile and ginger for 3 minutes.
• Meanwhile start cooking your noodles in boiling water you have prepared and strain them when they are a little more than 1/2 cooked.
• Then, add corn to the wok, followed by your vegetable stock.
• Bring stock to a boil and then add , carrots, white and black pepper, and salt, and stir.
• Add partially cooked pasta and cook until pasta is "al dente".
• Add celery, green bell pepper and stir again.
• In a bowl take your cornstarch and add just enough water to make a thin paste.
• Add thin paste to the stock mixture and stir completely.
• Turn off the heat and stir in green onions, and vinegar.
• Garnish with red pepper flakes and bean sprouts.
• Drizzle with a little bit of sesame oil.
• Serve & Enjoy!

Steps:

• Cook noodles in boiling water until tender; drain.
• Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
• Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
• Add lemongrass and Thai chiles and cook until fragrant.
• Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
• Add bean sprouts and cook 1-2 minutes more.
• Add drained noodles to the pan and pour sauce over noodles.
• Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
• Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
• Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.

Steps:

• Cut carrots, zucchini and green onions into matchstick-size strips.
• Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl.
• Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes. Add sautéed vegetables and remaining onions.
• Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over.