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Noodle: Sesame Veggies and Noodles

Source of Recipe

www.lightliving.com


List of Ingredients

2 cloves garlic, minced -- (2 to 3)
3 green onions. sliced
2 teaspoons ginger, finely sliced
1 red bell pepper, cut into strips
2 large carrots, julienned
1 cup snow peas, julienned
1 cup broccoli florets
1 cup cabbage or bok choy, cut into strips
1 cup water chestnuts, sliced
1 cup baby corn
1/2 cup chicken or veg stock
1/2 cup uncooked Asian soup noodles (ramen) -- crushed
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon white wine
1 teaspoon toasted sesame oil
1 pinch sugar
white pepper and five spice powder
3 tablespoons sesame seeds


Recipe

Heat your wok or large skillet. Toast sesame seeds 2-3 minutes until golden brown, remove and set aside. Spray wok with spray oil and add garlic, onion and ginger, stir fry 1-2 minutes (do not allow to burn). Add the rest of the Vegetables and stir fry 5 to 7 minutes. In a cup or bowl stir together stock, sesame oil, soy sauce, vinegar, wine and spices.

Add sauce and cook covered another 5 to 7 minutes until the Vegetables are tender but still crisp. Add sesame seeds and stir well, making sure all the Vegetables are well coated. Remove from heat, just before serving add noodles and mix well. Garnish with extra green onion.

Serving Suggestions: This side dish dresses up any dinner whether you are serving an Asian banquet or Thursday night chicken. It is great on a picnic served cold and keeps well enough for a pot luck dinner. You could even add fresh mint or basil for an even more exotic flavor. Can be served hot or cold. With the addition of tofu it is a wonderful vegetarian main dish.