This is something that I do mainly for my father because he really loves Chinese food. If you can't find Chinese noodles you can substitute Thai noodles. Please don't use rice noodles because they are too thin and white and will hardly be noticed. Also, the amount of soya sauce is a bit high in this recipe, so feel free to reduce as much as possible. The amount given here will only be a suggestion and really reflects my family's tastes and no one else's.
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Units: US | Metric
- 1 lb chinese noodles
- 1 large onion, cut into half moons
- 1 tablespoon olive oil
- 3 cups white mushrooms, sliced
- 2 cups broccoli, chopped
- 1/3 lb yellow bean sprouts
- 1/2 lb sugar snap pea
- 1 1/2 teaspoons garlic powder
- salt and pepper
- 2 tablespoons soya sauce
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon sherry wine (optional)
- 1In a large frying pan or wok add oil and heat on medium high. Add onions and stir fry for 3 minutes.
- 2In the meantime boil the Chinese noodles (this should take five to ten minutes).
- 3Add mushrooms and stir fry for another 7 minutes or until mushrooms begin to cook. Add the salt, pepper, and garlic powder.
- 4Add the yellow bean sprouts and the sugar snap peas and continue to stir fry.
- 5Drain the noodles and add them to the frying pan or wok with the other vegetables. Add the soya sauce, balsamic vinegar and the sherry wine if using. Cook for another 5 minutes.
- 6Serve hot or warm. This reheats very well.
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Nutritional Facts for Vegetable Stir-Fry With Chinese Noodles
Serving Size: 1 (145 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 355.4
- Calories from Fat 175
- Total Fat 19.4 g
- Saturated Fat 2.7 g
- Cholesterol 0.0 mg
- Sodium 511.4 mg
- Total Carbohydrate 40.9 g
- Dietary Fiber 4.6 g
- Sugars 3.2 g
- Protein 8.0 g