Meals Matter

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Contributed By: krisser
Whole Foods

Noodles have been a part of Chinese cuisine ever since the Han Dynasty almost 2000 years ago. This dish is refreshingly spicy, crunchy and light.

Ingredients

10 ounces (1 package) Chinese egg noodles

1 tablespoon Sesame oil

3 tablespoons Peanut oil

2 cloves Garlic, sliced thinly

1/2 cup Chopped onion

2 tablespoons Minced ginger

1 Celery stalk, sliced thinly on the diagonal

1 Large carrot, peeled, cut in half lengthwise and sliced

1 cup Snow peas, strings removed

1 cup Shiitake mushrooms, wiped clean and sliced

1/2 cup Bean sprouts

3 tablespoons Low-sodium soy sauce

2 tablespoons Chinese rice wine

2 tablespoons Rice wine vinegar

1 tablespoon Sesame oil

2 teaspoons Lime juice

1 teaspoon Red pepper flakes (or more to your taste)

Preparation

Cook noodles according to package directions, and rinse under cold water. Drain thoroughly then toss with sesame oil. Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking. Add pasta, reduce heat, and brown one side until firm and slightly golden, about four minutes. Turn over, heat another tablespoon of oil, and brown other side. Set aside.

Heat remaining tablespoon of peanut oil and sauté garlic and onions. Add remaining vegetables and sauté on high heat until vegetables are almost cooked. Whisk together the sauce ingredients. Add sauce and sauté until vegetables are tender but still crunchy. Serve over pasta.

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