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NO OIL-Chinese Noodles in Ginger Garlic Sauce

Name: NO OIL-Chinese Noodles in Ginger Garlic Sauce
Prep time: 300 s
Cook time: 1500 s
Total time: 1800 s
Yield: 6
Ingredients: 450 Grams Rice noodles cooked; 27 Grams Cornstarch; 1/4 Cup Soy sauce made from hydrolyzed vegetable protein; 2 Tablespoons Vinegar distilled; 18 Grams Ginger root raw; 9 Units Garlic raw; 98 Grams Onions spring or scallions (includes tops and bulb) raw; 2 Cups Onions spring or scallions (includes tops and bulb) raw; 1 Cup Mushrooms Chanterelle raw; 1 Slice Carrots raw; 1 1/2 Cup Broccoli flower clusters raw; 8 Grams Coriander (cilantro) leaves raw; 25 Grams Nuts cashew nuts dry roasted with salt added

30'

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A flavorful dish featuring noodles tossed with a ginger garlic sauce and a variety of vegetables, garnished with cilantro and cashews.

Not included in this recipe

Peanuts

Fish

Egg

Crustaceans

Dinner

Lunch

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Rice noodles, cooked

450 Grams Rice noodles, cooked

Cornstarch

27 Grams Cornstarch

Soy sauce made from hydrolyzed vegetable protein

1/4 Cup Soy sauce made from hydrolyzed vegetable protein

Vinegar, distilled

2 Tablespoons Vinegar, distilled

Ginger root, raw

18 Grams Ginger root, raw

Garlic, raw

9 Units Garlic, raw

Onions, spring or scallions (includes tops and bulb), raw

98 Grams Onions, spring or scallions (includes tops and bulb), raw

Onions, spring or scallions (includes tops and bulb), raw

2 Cups Onions, spring or scallions (includes tops and bulb), raw

Mushrooms, Chanterelle, raw

1 Cup Mushrooms, Chanterelle, raw

Carrots, raw

1 Slice Carrots, raw

Broccoli, flower clusters, raw

1 1/2 Cup Broccoli, flower clusters, raw

Coriander (cilantro) leaves, raw

8 Grams Coriander (cilantro) leaves, raw

Nuts, cashew nuts, dry roasted, with salt added

25 Grams Nuts, cashew nuts, dry roasted, with salt added

NO OIL-Chinese Noodles in Ginger Garlic Sauce

Nutri value

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Instructions

5 Steps

30'

Total

Preparation

25'

Cooking

Waiting

Step by step

1 of 5

10'

Cook the Noodles

Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain, rinse with cold water if necessary, and drain again.

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2 of 5

Prepare the Slurry

Meanwhile, in a medium bowl, mix the corn flour powder, soy sauce, vinegar, and 1½ cups water until smooth. Set the slurry aside.

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3 of 5

Sauté Vegetables

In a large sauté pan, place the ginger, garlic, spring onions, mushrooms, carrots, and ¼ cup water. Cover and cook over medium heat until the vegetables are halfway cooked, about 5 minutes.

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4 of 5

Cook Vegetables

Add the broccoli to the vegetables. Stir the reserved slurry and add it to the pan. Cover and cook until all the vegetables are crisp-tender, and the sauce is slightly thickened, about 5 minutes.

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5 of 5

Combine and Heat Noodles

Add the noodles to the vegetables; toss until well combined. Heat over medium-low if necessary, to warm all the ingredients and add a little water to loosen the sauce, if necessary. Garnish with cilantro and cashews (if using) and serve hot.

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