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SWEET AND SOUR NOODLES
AND VEGETABLES |
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Click here for a Printer Friendly Version |
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Serves 4—6
7 oz thin fresh egg noodles
4 fresh baby corn
1/4 cup oil
1 green pepper, sliced
1 red pepper, sliced
2 stalks celery, sliced diagonally
1 carrot, sliced diagonally
9 oz button mushrooms, sliced
3 tsp cornstarch
2 tbsp brown vinegar
1 tsp chopped fresh chilli
2 tsp tomato paste (purée)
2 chicken stock cubes, crumbled
1 tsp sesame oil
1 lb can chopped pineapple pieces
3 spring onions (scallions), sliced diagonally |
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COOK THE NOODLES in large pan boiling water for 3
minutes and drain well.
Slice the corn diagonally.
Heat the oil in a wok.
Add the pepper, celery, carrot and mushrooms.
Stir over high heat for 5 minutes.
Add the corn and noodles.
Reduce heat to low and cook 2 minutes.
Blend the cornstarch with vinegar in small mixing
bowl until smooth.
Add the chilli, tomato paste, stock cubes, oil and
un-drained pineapple, stir to combine.
Pour the pineapple mixture over the ingredients in
the wok.
Stir over medium heat for 5 minutes, or until
mixture boils and sauce thickens.
Add spring onions; serve immediately. |
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