Ok, not our best name to date, I’ll admit, but this dish was delicious. While it may look a little plain, trust me, these noodles are anything but boring or bland. And what’s best is that while they have a distinctly Asian flavor, they aren’t our traditional Asian dish. We used a minimal amount of soy sauce and really played up the other ingredients to give this dish a new and exciting kick that we needed to get away from our usual Chinese noodle dishes.
We cooked up this dish mainly to use up some bean sprouts we had bought the day before. We love using bean sprouts but we often buy them and don’t use them before they go bad! They seem to have a shelf life of only a day or so, so we knew we had to act fast. To begin, we boiled some thick, flat noodles and set them aside as we prepared the rest of the food. Then, we sauteed broccoli florets, chopped celery and baby bok choy together with a drop of oil and a splash of soy sauce. While this cooked, Elizabeth mixed up the sauce for the noodles.
Depending on the amount of food you’re preparing, you may need to double or triple (or quadruple) this recipe, but here are the general ratios: 2 tablespoons of soy sauce, 1 tablespoon of white vinegar and 1 tablespoon of cornstarch. After your veggies are nearly done, throw the noodles in with them and pour the sauce over top.
Continue to cook these for a few more minutes. Now for the special ingredients: sprinkle on an ample amount of ground ginger and squeeze one whole fresh lemon over the whole wok. These two things changed the entire flavor of this dish and made it taste so fresh and yummy! Once that’s all mixed together, throw in the bean sprouts for a minute or two, then feel free to serve! We had ours with our favorite garlic green bean stir-fry. Hope you enjoy!