Chinese Takeout…from Home

I whipped this together for lunch today. It was easy, healthy, and yummy. Helps you to be well on your way to getting your vegetables. My mommy made chicken meatball soup for dinner last night and we had some leftover meatball mixture. I panfried that in lumps that I’d like to call meatballs and roughly chopped it to include in my stir-fried noodles. If you would like to have this dish vegetarian, just omit the chicken and substitute panfried tofu.

Chinese Stir-fried Noodles with Vegetables
serves 4

8 oz. broad noodles (ShanDong La Mian)
1 small crown broccoli, broken into florets
2 small carrots, sliced on a bias
1 large stalk celery, sliced
2 large cloves garlic, finely chopped
2 Tbsp. oil
1 Tbsp. Sichuan peppercorns
1 Tsp. finely chopped ginger
1 green onion, sliced
3 Tbps. light soy sauce
2 Tbsp. Chinese red vinegar
1 Tbsp. hoisin sauce (I often use this sauce to add a touch of sweetness to dishes)
salt to taste
panfried meatballs, or tofu, or sausages, or nothing

Cook the noodles in a large pot of boiling water. Be sure to stir briskly to prevent the noodles from sticking together. Broad noodles especially tend to stick. After about two minutes of boiling, or when the noodles first begin to soften, add the broccoli, carrots, and celery to the boiling pot. Drain well after everything is cooked, after another few minutes.

In a large wok, heat the oil until fairly hot, on medium heat. Add the peppercorns and toast for three minutes, until very fragrant. Pour in the soy sauce, vinegar, and hoisin sauce. It will spatter, so be prepared and shield yourself with a pot cover, which is what I always do. Mix well and add a bit of water if the mixture appears to be reducing too fast. Add the green onions, garlic, and ginger. Cook for one minute, then toss in the noodles and vegetables.

Toss together well, adding more water if the noodles are too dry. Turn off the heat and season with salt. Serve and congratulate yourself on being healthy!

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