Ingredients Print

Check off ingredients as you go

Serves 6

• 500 g (1.1 lb) wheat noodles
• 2 onions, thinly sliced
• 2 carrots, cut into julienne (thin matchsticks)
• 200 g (7 oz) mushrooms (wood ear, shiitake or button)
• 250 g (9 oz) broccoli (frozen is perfectly fine) or bok choy, rinsed and sliced
• 3 scallions (spring onions), cut into short lengths
• 1 handful bean sprouts (mung bean sprouts)
• 2 Tbsp neutral oil
• 1 tsp fish sauce (nuoc mam)
• 1 tsp cornstarch (cornflour)
• 1 cm (1/2 inch) piece fresh ginger, finely chopped
• 2-3 cloves garlic, thinly sliced
• 1 tsp sesame oil
• 2 Tbsp soy sauce
• 2 Tbsp vegetarian oyster sauce substitute (mushroom sauce)

To serve

• 1 small bunch fresh cilantro (coriander), chopped

If you change the number of serving, consider adjusting cooking times!

1. Cook the noodles according to the package instructions, rinse, drain, then put them in a bowl with a little soy sauce and neutral oil (so they don’t stick together as they cool).
2. In a wok or a very hot skillet, pour in 2 Tbsp neutral oil and sauté the onions with the ginger and garlic until they soften.
3. Add the julienned carrots, the broccoli, the sliced mushrooms, then the chopped scallions. In a separate bowl, mix the sesame oil, the soy sauce and fish sauce, and the cornstarch with half a glass (100 ml) of water. When the vegetables are almost cooked, add the bean sprouts, pour in the contents of the bowl, return the noodles to the wok, toss, then turn off the heat. Sprinkle with cilantro and enjoy as is, or serve with a protein.

Time-saving tip

• Serve these noodles with Asian sesame chicken, chicken with wood ear mushrooms and bamboo shoots or beef stir-fry.
• For a quick protein boost, add 2 beaten eggs and let them set just long enough to cook on one side of the wok. All you have to do is scramble them at the end of cooking so they mix into the vegetables.