Hokkien noodles with vegetables

Taiwan cuisine
Hokkien noodles with vegetables
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
15 min
cooking time
0 min
total time
15 min
prep time
15 min
cooking time
0 min
total time
15 min
  • 500 g of hokkien noodles, separated with care
  • oil
  • 4 smashed garlic cloves
  • 2 tablespoons of lemongrass (only the white part) minced
  • 1 teaspoon chopped red chilli
  • 1 teaspoon grated fresh ginger
  • 150 g of chopped green beans
  • 200 g of fresh shiitake mushrooms, in halves
  • 250 g of tofu in slices
  • 5 green onions sliced
  • 1 spoonful of kecap manis
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of crispy fried onion
  1. Put the noodles in a refractory bowl covered in boiling water and soak them 2 minutes; take them out and drain them well.
  2. Heat the oil in the wok and sauté during 1 minute garlic with lemongrass, chilli and ginger. Add the beans and mushrooms and sauté them during 3 minutes. Add the tofu, the spring onion, kecap manis and soy sauces and sesame and let it cook for 3 minutes. Then throw in the noodles and 1 tablespoon of water and sauté until everything is hot. Immediately serve sautéed with crispy onion on top
  • kecap manis is a thick, sweet soy sauce of Indonesian origin; sold in Asian grocery stores.
  • You can replace it with honey. Crispy fried onion is also sold in eastern stores.
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