Chinese Vegetables and Noodles Casserole

A stunning and tasty Chinese Noodle Casserole can really brighten up a meal. This is a super simple recipe that I learnt 22 years ago at a cookery class! Loved it then, love it still.

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The most important step of this recipe is the chopping of the vegetables. That is the only step that takes up some time. Once that is done, the rest is just a breeze.

The rainbow colours of the stir fried vegetables are best showed off by using a light soy sauce. Using a dark soy sauce will not only alter the taste slightly but also the appearance of the dish.

Click the link below to watch the video recipe:

Chinese Vegetables and Noodles Casserole                   Serves 4 to 5

Ingredients:

Noodles – 180g

White Pepper powder – to taste

Ajinomoto – ½ tsp (optional)

Salt – to taste

Light Soy sauce – 2 tblsp

Vinegar – 1 tblsp

Oil – 5 tblsp

Vegetables (thinly sliced or matchsticks)

Red onion – ¼ cup

Spring onions – 1/3 cup

Red & Yellow Bell peppers – 1/3 cup each

Capsicum – 1/3 cup

French beans – 1/3 cup

Red /Purple /Green cabbage – 1/3 cup

Carrots – 1/3 cup

Button mushrooms – ¼ cup

Celery (stalk) – 1 tblsp (chopped finely)

Garlic clove – 1 or 2 (chopped finely)

Spring onion greens – 2 tblsp (chopped finely)

Method:

1.    Slice or chop to prepare the vegetables. Cook the noodles in adequate amount of water as per the packet instructions. Drain and keep aside.

2.    Heat 3 tblsp of oil in a pan. Add in the noodles. Spread them out slightly and cook one side for half a minute or till light golden. Flip the clump of noodles over and cook the underside till light golden. Turn off the heat and keep it aside.

3.    In another pan heat the remaining oil. Add in the red onions, celery and garlic and cook for half a minute.

4.    Add in the bell peppers and capsicum. Toss them all together on high heat before adding in the rest of the vegetables (other than the spring onions). Mix well and stir fry on high till they are wilted. Season with salt, pepper and Ajinomoto. Toss to combine.

5.    Put the noodle pan on the heat. Add in the stir fried veggies along with the spring onions, soy sauce and vinegar. Adjust the seasoning. Using two forks, tear the noodle clump and mix with the vegetables. Turn off the heat.

6.    Sprinkle some spring onion greens and serve hot.

© Rinki’s Kitchen