Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Thai Noodles

List of Ingredients




Sauce:
¼ cup dry sherry
¼ cup vegetable stock
2 Tbs fresh grated ginger
1 tsp cornstarch
¼ tsp cayenne, or to taste
2 Tbs minced cilantro

Noodles:
1 tsp vegetable oil
1 tsp sesame oil
3 Tbs white wine
2 Tbs vegetable stock
½ cucumber, peeled, seeded, matchsticked
½ red bell pepper, diced
1 carrot, julienned
1 cup bean sprouts
8 oz Asian noodles (undon or ramen), cooked
Water chestnuts, optional
Baby corn, optional
sesame seeds for garnish


Recipe



Whisk sauce ingredients together in a small saucepan and bring to a boil. Reduce heat and simmer for two minutes, stirring frequently until sauce thickens. Set aside. Heat oil in a wok or large skillet over high heat. Stir fry cucumber, carrot and pepper for a minute or two then add 2 T stock and 3 T white wine, Add bean sprouts, stir and add cooked noodles and sauce. Toss to coat, and serve. Garnish with sesame seeds.

Serves 4