Vegetable noodles
Description
The dish is prepared without unnecessary complications. If you have oyster sauce, be sure to add it to this dish. You can use it instead of soy sauce, or use both. Oyster sauce is quite salty, so do not add more than one teaspoon per serving. The selection of vegetables for this dish can vary depending on the season and availability of certain vegetables. For example, if you don't particularly like celery, you can leave it out—it won't affect the taste of the dish. The finished dish can now be served.
Instructions
- 1
Step 1
First, prepare the mushrooms. Wash the mushrooms thoroughly and slice them. Also, peel and chop the onion. Sauté the mushrooms and onion in vegetable oil in a frying pan until cooked.
- 2
Step 2
Wash and chop all the other vegetables. Separate 6-8 broccoli florets, wash and slice the pepper and beans, peel and chop the zucchini. Finely chop the celery stalk and cut the carrot into thin strips.
- 3
Step 3
Place all the vegetables into the pan with the mushrooms, add oil, and begin simmering. Meanwhile, put water on to cook the noodles. Boil them according to the package instructions in slightly salted water. Then drain the noodles in a colander and rinse with cold water.
- 4
Step 4
Cover the vegetables with a lid and let them simmer for 15 minutes. Prepare the sauce from grated ginger, honey, minced garlic, and soy sauce. When the vegetables become tender, add the noodles and pour the sauce over everything. Mix the noodles with the vegetables, heat for about 2–3 minutes, and then transfer to plates.