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June 30, 2012

Moroheiya Stir-Fried Noodles

 Noodles is one of the easiest, quickest and tastiest dishes to prepare. My sister and I eat a fair amount of noodles.With our busy schedule we are always on the run. We don't turn to frozen food as the main energy source  so we need sustenance which can be prepared in a matter of minutes.

Last weekend, we had moroheiya noodle soup. There were still 2 package of the green noodles left. We wanted to cook the noodles in a different method. When I got home yesterday evening, my sister and I decided to stir-fry them. She did the washing and cutting of the vegetables. She took pictures of me while I cooked. 

Moroheiya Stir-fried noodles

100 g precooked Moroheiya noodles 
2 TBSP sunflower oil
One medium Chinese cabbage, cut into one inch strips
Half of a large carrot, cut lengthwise
Onion, peeled and sliced
Mushroom bouillon cube
Shoyu sauce

Boil the noodles in a saucepan until tender. Drain thoroughly.

Meanwhile, cut the vegetables. Be sure you place them within easy reach when you cook. You are going to do a lot of tossing and turning of veggies each time you add them.

Heat the oil in pan over medium heat. Add the onion. Saute until soft.

 Add carrots. Toss constantly for half a minute.

Add the Chinese cabbage.

 Add shoyu sauce and mushroom bouillon cube.  Toss to combine.

 Add the precooked moroheiya noodles. Toss constantly as you cook. Remove from heat immediately so the veggies will stay  crisp.

 Transfer to a plate. Drizzle noodles with lemon juice. Add more if needed.

Easy to make,  healthy noodle dish to enjoy!

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