Imperial Vegetables And Noodles Recipes

IMPERIAL VEGETABLES AND NOODLES

Imperial Vegetables and Noodles image

Takeout-worthy stir-fry is only minutes from the table with Asian-inspired vegetables and Veggie Chick'n Tenders.

Provided by Yves Veggie Cuisine

Categories Yves Veggie Cuisine

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 (500 gram) package Europe's Best® Imperial Blend vegetables
1 (12 ounce) package Cantonese-style steamed chow mein noodles
1 ½ cups Imagine® Organic Vegetable Broth
2 tablespoons naturally brewed soy sauce
2 tablespoons cornstarch
1 ½ teaspoons sesame oil
1 tablespoon Spectrum Naturals® Canola Oil
1 (170 gram) package Yves Veggie Cuisine® Chick'n or Beef Veggie Tenders
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
¼ cup chopped green onion

Steps:

Thaw vegetables; drain well. Set aside.
Prepare noodles according to package directions. Set aside and keep hot.
Prepare sauce: In a small bowl, mix together broth and soy sauce. Whisk in cornstarch. Stir in sesame oil. Set aside.
In a large non-stick skillet over medium-high heat, heat oil. Add veggie chick'n tenders, ginger and garlic; stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes. Stir in sauce; reduce heat and simmer for about 2 minutes, until thickened.
Pour vegetable mixture over noodles. Top with green onion. Grab your chopsticks and dig in!

Nutrition Facts : Calories 453.6 calories, Carbohydrate 67.7 g, Fat 8.9 g, Fiber 3.8 g, Protein 23.6 g, SaturatedFat 0.6 g, Sodium 1408.4 mg, Sugar 5.2 g

IMPERIAL VEGETABLES AND NOODLES

Imperial Vegetables and Noodles image

Takeout-worthy stir-fry is only minutes from the table with Asian-inspired vegetables and Veggie Chick'n Tenders.

Provided by Yves Veggie Cuisine

Categories Yves Veggie Cuisine

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 (500 gram) package Europe's Best® Imperial Blend vegetables
1 (12 ounce) package Cantonese-style steamed chow mein noodles
1 ½ cups Imagine® Organic Vegetable Broth
2 tablespoons naturally brewed soy sauce
2 tablespoons cornstarch
1 ½ teaspoons sesame oil
1 tablespoon Spectrum Naturals® Canola Oil
1 (170 gram) package Yves Veggie Cuisine® Chick'n or Beef Veggie Tenders
1 tablespoon grated fresh ginger
1 teaspoon minced garlic
¼ cup chopped green onion

Steps:

Thaw vegetables; drain well. Set aside.
Prepare noodles according to package directions. Set aside and keep hot.
Prepare sauce: In a small bowl, mix together broth and soy sauce. Whisk in cornstarch. Stir in sesame oil. Set aside.
In a large non-stick skillet over medium-high heat, heat oil. Add veggie chick'n tenders, ginger and garlic; stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes. Stir in sauce; reduce heat and simmer for about 2 minutes, until thickened.
Pour vegetable mixture over noodles. Top with green onion. Grab your chopsticks and dig in!

Nutrition Facts : Calories 453.6 calories, Carbohydrate 67.7 g, Fat 8.9 g, Fiber 3.8 g, Protein 23.6 g, SaturatedFat 0.6 g, Sodium 1408.4 mg, Sugar 5.2 g

CHILI VEGETABLE NOODLES

Chili Vegetable Noodles image

Make and share this Chili Vegetable Noodles recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons sesame seeds, toasted
1/2 red chile, finely sliced
1 scallion, finely chopped
1/2 teaspoon Chinese five spice powder
1 teaspoon sweet soy sauce
2 tablespoons sweet chili sauce
1 lb medium egg noodles
oil (4 sprays)
7 ounces pak choi, broken into leaves
1 red pepper, deseeded and finely sliced
3 ounces shiitake mushrooms
7 ounces sliced bamboo shoots, in water, drained
7 ounces water chestnuts, in water, drained

Steps:

Bring a pan of water to the boil and heat a non-stick wok until hot. Mix together the sesame seeds, red chili, scallions, Chinese 5 spice, soy sauce and sweet chili sauce. Set aside.
Plunge noodles into boiling water and cook until tender, according to packet instructions. Drain.
Spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender. Toss through the dressing and serve with the noodles.

Nutrition Facts : Calories 246.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 32.9, Sodium 19, Carbohydrate 47.4, Fiber 5.5, Sugar 6.5, Protein 8.3

ORIENTAL VEGETABLES WITH NOODLES

Oriental Vegetables With Noodles image

Fresh shitake mushrooms and sesame oil are true oriental iingredients in this yummy stir fry, but it is the Italian balsamic vinegar that gives it the edge. From the cookbook Pasta!

Provided by Sharon123

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 lb fine dried egg noodles
1 medium red onion
1 1/2 cups fresh shiitake mushrooms
1 tablespoon vegetable oil
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
1 teaspoon salt
1 tablespoon sesame oil
fresh parsley leaves, to garnish (or celery leaves)

Steps:

Bring a large saucepan of lightly salted water to a boil. Add the egg noodles and cook briefly until just tender, about 5 minutes. Drain thoroughly.
Thinly slice the red onion and the shitake mushrooms. Preheat a wok, or heavy skillet, and add the vegetable oil and swirl it around. When the oil is hot, add the onion and mushrooms, and stir fry for 3 minutes.
Add the noodles to the wok with the soy sauce, balsamic vinegar, brown sugar and salt. Toss them over the heat for 3 minutes. Add the sesame oil. Transfer to a warmed bowl, and serve at once, garnished with the parsley leaves, if desired.

Nutrition Facts : Calories 152.2, Fat 5.5, SaturatedFat 0.9, Cholesterol 16, Sodium 896.9, Carbohydrate 22.6, Fiber 1.7, Sugar 4.2, Protein 4.4

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