Sautéed noodles with vegetables Ingredients: 3- leeks- 3- carrots- 1- zucchini (do not peel)- 1- red pepper (optional if in Chinese mixture) olive oil or Chinese Wok oil pepper salt- 250 g of- fresh button mushrooms (a ready-to-use bag, or a bag of Chinese vegetables for Wok)- 500 g of- shelled frozen scampi- 250 g of - chicken fillet - 250 g of - pork fillet of - beef - 250 g of - fried noodles with soy sauce.
Utensils: 1 kitchen knife - 1 frying pan - 1 wok - 1 saucepanseries of pans-
Total time:
1 hour
Preparation:
45 min -
Cooking:
15 min
Phase 1
Wash and slice all the vegetables.
Phase 2
Slice the meat and chicken.
Phase 3
In a Wok or large frying pan, heat the oil.
Phase 4
Cook the meat and chicken. Salt and pepper.
Phase 5
Add 40 cl of water. When it is boiling, add the noodles.
Phase 6
When all the water has evaporated, add the soy sauce (to taste), the defrosted scampi and the vegetables.
Phase 7
Cook for + or – 10 min, over high heat, stirring. The vegetables must remain crunchy!
Utensils: 1 kitchen knife - 1 frying pan - 1 wok - 1 saucepanseries of pans-
Total time:
1 hour
Preparation:
45 min -
Cooking:
15 min
Phase 1
Wash and slice all the vegetables.
Phase 2
Slice the meat and chicken.
Phase 3
In a Wok or large frying pan, heat the oil.
Phase 4
Cook the meat and chicken. Salt and pepper.
Phase 5
Add 40 cl of water. When it is boiling, add the noodles.
Phase 6
When all the water has evaporated, add the soy sauce (to taste), the defrosted scampi and the vegetables.
Phase 7
Cook for + or – 10 min, over high heat, stirring. The vegetables must remain crunchy!