Ingredients:
1 package Cantonese noodles
1 tsp Sesame oil
2 tbsp Rice wine vinegar
3 tbsp Soy sauce
1 tsp Hot chili oil
1 tbsp Hoisin sauce
1 Carrot, thinly sliced or julienned
2 Celery stalks, thinly sliced or julienned
5 Green onions, bottom 4 inches, thinly sliced
1/2 cup Napa cabbage, thinly sliced
1/2 Red bell pepper, thinly sliced or julienned
1/2 cup Bok choy, julienned
1 cup Bean sprouts (optional)
3 tbsp Fresh cilantro leaves, minced
Procedure:
• In a medium stock pot, prepare noodles according to package instructions
• Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.
• In a saute pan, steam vegetables. When warm, add noodles. After a few minutes, pour in sauce. Mix thoroughly, cooking for a few more minutes before serving.
1 package Cantonese noodles
1 tsp Sesame oil
2 tbsp Rice wine vinegar
3 tbsp Soy sauce
1 tsp Hot chili oil
1 tbsp Hoisin sauce
1 Carrot, thinly sliced or julienned
2 Celery stalks, thinly sliced or julienned
5 Green onions, bottom 4 inches, thinly sliced
1/2 cup Napa cabbage, thinly sliced
1/2 Red bell pepper, thinly sliced or julienned
1/2 cup Bok choy, julienned
1 cup Bean sprouts (optional)
3 tbsp Fresh cilantro leaves, minced
Procedure:
• In a medium stock pot, prepare noodles according to package instructions
• Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.
• In a saute pan, steam vegetables. When warm, add noodles. After a few minutes, pour in sauce. Mix thoroughly, cooking for a few more minutes before serving.
Recipe Type: Authentic
Recipe Author: Executive Chef Derek Mayes
Photo By: Amanda Comission
Restaurant: Top of the Cove Restaurant
Source: http://www.boatsandplaces.com/features/galley-works/5467-recipe-teriyaki-chicken-with-asian-noodles.html