Vegetable wok was so easy, fast, and grunchy good that the truth is I ate it all week, and yet even the next. Wok has come back into my kitchen - here to stay.
I recommend otherwise the rice noodles instead of wheat. They will be somewhat lighter feel, and taste is in some way "more sophisticated" and not take so much attention from other raw materials from.You can find rice noodles now from bigger supermarkets, but in Asian food stores the selection is huge, as opposed to prices.
With lime and ginger-flavored broccoli cashew wok (for two)
1 small broccoli
2 carrots
frying (sesame) oil
4 cloves of garlic
1 tablespoon grated fresh ginger
fresh chilli to taste (or dried chili peppers)
half of lime juice
1 tsp sugar
1-2 tbsp soy sauce
white pepper
a handful of cashew nuts
100 g rice noodles
Peel carrots and cut cut them to sticks. Cut broccoli into pieces and garlic slices. Heat a wok or a large frying pan and put oil in the pan with vegetables, garlic, ginger, chili, lime juice, sugar and soy sauce. When putting the liquid immediately in the pan, will prevent the vegetables to be too loose, which is important in the pan. Wok it five to ten minutes until the vegetables are still slightly grunchy. Add the cashew nuts and fry for another minute or two. Season with white pepper.
Heat the water (do not even need to boil) and pour into a bowl of rice noodles on top. Allow to soak for 3-8 minutes, depending on the thickness of the noodles until they are tender. Mix the wok-fried vegetables.
TADAA!
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