| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 12g | 2g | 48g |
| sugars | fibre | protein | salt |
| 6g | 5g | 10g | 0.8g |
Why I Love Chinese Vegetable Mixed Sauce Noodles
Long before I poured myself in the classic flamenco steps and the rhythmic Salsa hip swings, I found my first passion in kitchens. Here is where I’ve danced with flavors from around the world, spritzed in a Cuban twist, a Spanish charm or an electrifying Asian expedition. Diving into the vibrant culinary scene of my home Miami, has driven me to marry the far east with a whisper of my roots, resulting in this soulful Vegetable Mixed Sauce Noodles recipe.
A Dance of Flavors
Woven into every strand of noodle and every bite of this vibrant dish is an ebullient celebration of flavors. There’s a vegetable medley, where each crunch introduces a burst of freshness – the sweetness of bell peppers, snap peas flirting with the earthiness of carrots and zucchini, and the fiery kick from fresh garlic and ginger. Stir in the umami notes from soy and oyster sauces, rounded out by a dash of sesame oil, and you have a melody that performs a riveting gastronomic dance on your palate.
Culinary Nods and Pairings
This dish pays a heartfelt tribute to its Chinese roots, while nodding at the Caribbean influence of my hometown’s vibrant culinary tapestry. It draws parallels to the immensely loved Chow Mein, yet stands assertively as an epitome of versatility and flavor. The Vegetable Mixed Sauce Noodles is not just a dish, but a customizable palette that turns the culinary wheel of ideas into a delightful spree.
And while this dish savors wonderfully on its own, I’ve found that it pairs perfectly with dishes that share its aromatic lineage. A side of sesame cucumbers or a helping of scallion pancakes can elevate your dining experience to a thoughtful feast.
Finding the Balance
What I love about this recipe is its genial spirit. It embraces all – the newbies finding their ground, the seasoned cooks pushing for a refreshing spin, or foodies hunting for a comforting bowl of noodles. Inspired by the philosophy of Chinese culinary master Madame Huang who says “good food is about balance, flavor, and meaning”, I ensure that each recipe I create offers more than just a delicious bite – they deliver a meaningful dining experience.
Just like the dance forms I teach, this Vegetable Mixed Sauce Noodles recipe is about creating harmony and rhythm in the chaos. It invites you to experiment, adapt, and find your balance. After all, isn’t that what makes cooking an art?
What You’ll Need
- 12 ounces plain noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 medium bell pepper, thinly sliced
- 2 medium carrots, julienned
- 1 cup red cabbage, shredded
- 1 cup broccoli florets
- 1 medium zucchini, julienned
- 1 cup snap peas
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 1 teaspoon white pepper
- 1 teaspoon sugar
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Method
Step One
Start by preparing all the ingredients. Cook the plain noodles according to the package instructions. Drain them and set aside.
Step Two
In a large wok or pan, heat up the vegetable oil on medium heat. Add the minced garlic and grated ginger to the pan and cook them until they become fragrant. This should take about a minute.
Step Three
Add the julienned carrots and thinly sliced bell pepper into the pan. Stir-fry them for about 2 minutes. Then add shredded red cabbage, broccoli florets, snap peas and julienned zucchini. Keep stir-frying the vegetables until they become tender, which should take around 5 minutes.
Step Four
Now, add the cooked noodles to the pan with the vegetables. Pour in soy sauce, oyster sauce, sesame oil, white pepper and sugar. Thoroughly combine all the components in the pan, ensuring that the noodles and vegetables are evenly coated with the sauce.
Step Five
Let the noodles and vegetables cook for a further 2-3 minutes, so all the flavours blend together. Then, remove the wok from the heat.
Step Six
Sprinkle the noodles and vegetables with thinly sliced green onions and sesame seeds before serving. Enjoy your Vegetable Mixed Sauce Noodles hot.
