Dinner - Chinese Noodles with Ginger and Vegetables

Alright, well now that I have gotten a couple of projects out from under my belt (including organizing all my recipe clippings!) expect to see some new stuff on here soon. I have also been canning like crazy, so there will be some new recipes for that coming up soon as well.

Today's recipe comes from that Newlywed Cookbook. You may remember me talking about this cookbook in the previous entry for Linguine with Clam Sauce. Around the same time, we decided to try this recipe for Chinese Noodles with Ginger and Vegetables. The resulting dish was pretty delicious and did an excellent job of crushing our Chinese take-out craving.

The recipe itself was quite simple, and is great for summer as it is made entirely on the stovetop. You could also probably toss in some cooked chicken, beef, or pork. This recipe can also be made vegetarian by substituting vegetable broth for the chicken broth called for.

It seems quite versatile with the vegetable options being nearly limitless. Feel free to try this with other vegetables typically found in Chinese take-out. It is a great basic dish that lends itself to using up whatever you have on hand!

Chinese Noodles with Ginger and Vegetables


-1/2 pound Chinese egg noodles (note: these are often sold under the name "mein" and look like spaghetti or fettucine. We found ours in the ethnic aisle near the ramen and canned chop suey.)
-2 teaspoons dark sesame oil
-2 carrots, peeled and cut to small, thin pieces
-1 cup sugar snap peas, ends trimmed
-1 tablespoon minced fresh ginger (we freeze chunks of ginger so it is always on hand! Works great!)
-1 garlic clove, minced
-1 tablespoon soy sauce
-1 tablespoon cornstarch
-2 cups chicken broth (sub vegetable broth for vegetarian version)
-1/2 cup chopped green onions

In large pot, cook egg noodles according to package. Drain and move to a large bowl, covering with foil to maintain warmth.
Heat sesame oil in large nonstick skillet over medium heat. Add vegetables, ginger, garlic, and soy sauce. Saute 3-4 minutes or until vegetables are tender-crisp.
Mix cornstarch into chicken broth and add to skillet. Also add the green onions to the skillet at this time.
Simmer 1 minute or until sauce thickens (note: our sauce did not thicken a lot, but it still tasted good. It was more like a broth.)
Pour sauce over noodles and toss to combine.
Serves 2 (which is kind of a lie as we had enough left over for a few additional servings!).


  1. To thicken with corn starch, try adding the stock without the starch and bringing it to a simmer. In a separate bowl, mix corn starch with a small amount of cold water, then drizzle this into the warm stock, stirring constantly.


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