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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
4 (3 oz.) pkgs. Ramen-style noodles (without seasoning packets)
vegetable oil
3 zucchini (6 inches each, with skins on), cut into half-moon slices
60 fresh pea pods, ends trimmed
3 cups broccoli florets
1 red bell pepper, seeded, cored and julienne-cut
2 large carrots, julienne-cut
1 medium onion, cut into thin wedges or 2 bunches green onions, chopped, white part only
Sweet and spicy sauce (recipe following)
Boil noodles 3 to 4 minutes or until tender; drain. In large skillet, stir fry vegetables until they are tender yet still crisp. Add drained hot noodles and enough hot sweet and spicy sauce to coat well. Make 6 to 8 servings.
Sweet and Spicy Sauce:
2 cups water (divided)
2 tablespoons cornstarch
3/4 cup sugar
1 cup soy sauce
2 tablespoons sesame oil
1 tablespoon Chinese chili with garlic, or to taste
1/2 teaspoon garlic powder
Combine 1/2 cup water with cornstarch and mix until cornstarch is dissolved. Combine remaining ingredients, including 1 1/2 cups water, in a medium saucepan. Bring to a low boil. Add cornstarch mixture, stirring constantly until smooth. Bring to full boil. Refrigerate any unused sauce for any stir fry.
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HEY CURLY, WHERE'S MOE?
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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
4 (3 oz.) pkgs. Ramen-style noodles (without seasoning packets)
vegetable oil
3 zucchini (6 inches each, with skins on), cut into half-moon slices
60 fresh pea pods, ends trimmed
3 cups broccoli florets
1 red bell pepper, seeded, cored and julienne-cut
2 large carrots, julienne-cut
1 medium onion, cut into thin wedges or 2 bunches green onions, chopped, white part only
Sweet and spicy sauce (recipe following)
Boil noodles 3 to 4 minutes or until tender; drain. In large skillet, stir fry vegetables until they are tender yet still crisp. Add drained hot noodles and enough hot sweet and spicy sauce to coat well. Make 6 to 8 servings.
Sweet and Spicy Sauce:
2 cups water (divided)
2 tablespoons cornstarch
3/4 cup sugar
1 cup soy sauce
2 tablespoons sesame oil
1 tablespoon Chinese chili with garlic, or to taste
1/2 teaspoon garlic powder
Combine 1/2 cup water with cornstarch and mix until cornstarch is dissolved. Combine remaining ingredients, including 1 1/2 cups water, in a medium saucepan. Bring to a low boil. Add cornstarch mixture, stirring constantly until smooth. Bring to full boil. Refrigerate any unused sauce for any stir fry.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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