Ingredients and Weight:
- 16 ounces (454 grams) of wide Chinese egg noodles
- 1 tablespoon (15 grams) of vegetable oil
- 1 cup (227 grams) of chopped carrots
- 1 cup (170 grams) of chopped celery
- 1 cup (113 grams) of chopped green bell pepper
- 1/2 cup (60 grams) of chopped onion
- 1/2 cup (120 milliliters) of soy sauce
- 1/4 cup (60 milliliters) of Chinese rice wine or dry sherry
- 2 tablespoons (30 milliliters) of sesame oil
- 1 teaspoon (5 grams) of sugar
- 1/2 teaspoon (2.5 grams) of ground black pepper
- 1/4 cup (4 grams) of chopped fresh cilantro
Preparation Time:
20 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Cook the noodles according to the package directions.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the carrots, celery, green bell pepper, and onion to the skillet and cook until softened, about 5 minutes.
- Push the vegetables to the sides of the skillet, add the noodles to the center, and cook until browned on the bottom, about 2 minutes.
- Stir together the soy sauce, rice wine, sesame oil, sugar, and black pepper in a small bowl.
- Add the sauce to the noodles and vegetables and toss to coat.
- Cook for an additional 2-3 minutes, or until the noodles are heated through.
- Stir in the cilantro and serve immediately.
Nutritional Information:
Per serving:
- Calories: 420
- Fat: 15 grams
- Saturated Fat: 3 grams
- Carbohydrates: 65 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Flavorful and savory
- Colorful and visually appealing
- Easy to make and suitable for a large group
- Customizable with additional vegetables or protein
User Comments:
- "This dish was a hit with my family and friends! It was so flavorful and easy to make."
- "The vegetables added a great crunch and sweetness to the noodles."
- "I loved the hint of sesame oil in the sauce."
- "This was a great way to use up leftover vegetables."
- "I added some cooked chicken to the noodles for extra protein."
Special Precautions and Tips:
- Be careful not to overcook the noodles, as they will become mushy.
- If you don't have Chinese rice wine, you can substitute dry sherry or white wine.
- Add more vegetables to the dish for a healthier option.
