Shanghai Stewed Noodles

When I came across this recipe, it was just so EASY that I had to try it! If there is one thing you might need to buy from the store it would be cornflour or sesame oil. The rest comes from the pantry! This was SO quick and easy to put together, definitely will bring this back as a dinner meal again

When I came across this recipe, it was just so EASY that I had to try it! If there is one thing you might need to buy from the store it would be cornflour or sesame oil. The rest comes from the pantry! This was SO quick and easy to put together, definitely will bring this back as a dinner meal again

Summary

    Ingredients

    Noodles
    1 Onions – medium
    Spring onions
    Mushrooms –
    Carrots –
    Capscium –
    Cabbage
    2 tbsps Sesame oil / Chilli oil –
    6 – 8 cloves Garlic Slice :
    pepper
    salt
    1 1/2 tbsps corn flour –
    3 cups veggie stock / chicken stock –

    Steps

    1. Heat the oil in a wok. Add the garlic and saute. Add the onions, spring onions and all the veggies except the cabbage and toss. Add the required amount of pepper and salt and toss the veggies one more time and let it cook
    2. Dissolve the cornflour in a little vegetable stock or chicken stock and set aside
    3. Add the cabbage to the cooking vegetables in the pot. Add the remaining stock and bring to a boil
    4. Cook the noodles seperately and put it in a serving bowl. I cooked mine al dente
    5. Going back to the pot: Add the cornflour mix to the veggies and mix. Cook it till it thickens slightly
    6. Pour this over the cooked noodles and serve hot!
    7. NOTE: **You might want to add some spicyness/heat to this, so you can add some hot sauce when you eat this

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