Crispnoodleandvegetablestirfry Recipes

CRISP NOODLE AND VEGETABLE STIR-FRY

Steps:

• Half-fill a preheated wok or deep, heavy-bottom skillet with oil. Heat to 350°.
• Add the noodles, in batches, and cook for 30 seconds, or until crisp and puffed up. Remove with tongs, then drain on paper towels and set aside. Pour off all but 2 tablespoons of oil from the wok.
• Heat the remaining oil in the wok over high heat. Add the green beans and stir-fry for 2 minutes.
• Add the carrot and zucchini sticks, mushrooms, and ginger and stir-fry for an additional 2 minutes.
• Add the Napa cabbage, scallions, and bean sprouts and stir-fry for an additional minute.
• Add the soy sauce, rice wine, and sugar, and cook, stirring constantly, for 1 minute.
• Add noodles and cilantro and toss well. Serve immediately.
• HERE'S A CHEF'S TIP:.
• The dish also looks attractive if you serve the noodles in a small nest on top of the stir-fried vegetables, rather than tossing them with the vegetables in step 7.

THAI STIR-FRIED NOODLES WITH VEGETABLES

Steps:

• Gather the ingredients.
• Boil the noodles in lightly salted water until al dente , leaning toward undercooked (you will be stir-frying them later, so avoid overcooking them now).
• Drain and rinse with cold water to prevent sticking. Set aside.
• Meanwhile, place all of the stir-fry sauce ingredients together in a cup or small bowl, and stir well to dissolve the sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add the oil and swirl around, then stir-fry the garlic, galangal or ginger, and shallot for 1 minute.
• Add the carrots plus 1 to 2 tablespoons of the stir-fry sauce. Stir-fry for 2 minutes, until the carrots soften slightly.
• Add the mushrooms , broccoli, and red pepper, plus 3 to 4 more tablespoons of the stir-fry sauce. Continue stir-frying until the mushrooms and red pepper soften and the broccoli turns bright green but is still crisp, 3 to 4 minutes.
• Add the noodles plus the remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way for 3 to 5 more minutes, or until you are happy with the softness and texture of the noodles.
• During the last 1 minute of cooking time, fold in the bean sprouts.
• Taste-test the noodles, adding up to 1 more tablespoon fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste or too sweet, add 1/2 to 1 tablespoon more lime juice. If too sour, add a little more sugar. More chile can be added if you prefer it spicier. Serve immediately in bowls or plates, topped with a sprinkling of fresh basil or coriander.

CRISPY VEGETABLES

Steps:

• Beat egg in small bowl. Dip vegetables in egg; shake in coating mix.
• Place on lightly greased shallow baking pan.
• Bake 20 minute in preheated 425 degree oven or until golden brown.
• Serve with ranch dressing to dip inches.

EASY SHRIMP VEGETABLE STIR FRY

Steps:

• Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
• Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
• Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
• Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

STIR-FRIED NOODLES

Steps:

• Cook the noodles according to pack instructions.
• Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
• Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
• Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

VEGETABLE NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake until heated through, 45-50 minutes.

FROZEN BERRY CRISP

Steps:

• Mix berries, white sugar, and cornstarch together lightly. Set aside.
• Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
• Bake in the preheated oven until golden, about 1 hour.