1 small bunch scallions, chopped into 3-inch length
1/2 cup shredded carrots
A handful of snowpeas, thinly sliced on an angle
One 1-inch piece fresh ginger, grated
2 large cloves garlic, finely chopped
1/4 cup tamari or other soy sauce
3 tbsp black bean sauce
Juice of 1 lime
1 tbsp hot pepper sauce or sambal olek sauce
1 tbsp honey or sugar
1 tbsp toasted sesame oil
Instructions
Bring a large pot of water to a boil, salt it, add pasta and cook until al dente. Drain.
While the pasta is working, in a large skillet or wok, heat 1 tbsp vegetable oil, 1 turn of the pan, over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 tbsp vegetable oil, 2 turns of the pan, and heat until smoking. Add the bok choy, bell pepper, scallions, carrots and snow peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.
In a small bowl, stir together the tamari, black bean sauce, lime juice, hot sauce, honey and sesame oil.
Toss the pasta with the sauce and vegetables. Top with the egg.
Originally Submitted
8/9/2010
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