Créé avec l’IA
Classic Vegetable Chowmein
30 min 299 kcal par portion Facile
Ingrédients
4 Portions
- dried wheat noodles250 g
- vegetable oil1 tablespoon
- carrots, julienned100 g
- cabbage, shredded100 g
- bell pepper, sliced80 g
- onion, sliced60 g
- garlic, minced2 cloves
- soy sauce2 tablespoons
- oyster sauce1 tablespoon
- chili sauce1 teaspoon
- sesame oil1 teaspoon
- sugar1 teaspoon
- black pepper0,25 teaspoon
- spring onions, chopped2 pieces
Instructions
- 1
Bring a large pot of water to a boil. Add the dried wheat noodles and cook according to package instructions until al dente. Drain, rinse with cold water, and set aside.
- 2
Heat the vegetable oil in a large wok or skillet over medium-high heat.
- 3
Add the minced garlic and sliced onion. Stir-fry for 1 minute until fragrant.
- 4
Add the julienned carrots, shredded cabbage, and sliced bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
- 5
Add the cooked noodles to the wok. Toss everything together.
- 6
Pour in the soy sauce, oyster sauce, chili sauce, sesame oil, and sprinkle in the sugar and black pepper. Mix well to evenly coat the noodles and vegetables.
- 7
Stir-fry for another 2-3 minutes, ensuring everything is well combined and heated through.
- 8
Add the chopped spring onions, toss briefly, and remove from heat.
- 9
