Saturday, May 17, 2008

Stir Fried Noodles

We tried a new creation for supper this evening. Everyone loved this spicy dish and had a second helping ...

Cooked spaghetti noodles (enough for 6 people)
1 onion, diced
1 carrot, diced
1 stalk celery, diced
6 slices cooked bacon, diced
2 lg. cloves garlic, minced
1/2 c. English peas, fresh or frozen
1/2 c. kernel corn, fresh or frozen
1/2 c. broccoli florets, fresh or frozen
1/2 c. green beans, fresh or frozen
1/2 medium zucchini, sliced
2 green onions, sliced
6 tbs. olive oil
1/2 tsp. black pepper
1 tsp. paprika
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. lemon grass
2 tsp. salt
red chili pepper flakes to taste
fresh clipped chives

In a wok (I use a large cast iron skillet), heat olive oil over medium high heat until hot. Add onion, carrot, celery, and bacon. Cook, stirring frequently, until crisp tender. Add garlic, black pepper, paprika, cumin, turmeric, lemon grass, salt and red chili pepper flakes, stir well. Add English peas, corn, broccoli, green beans and zucchini. Continue to cook over medium high heat, stirring constantly until vegetables are crisp tender. Add cooked spaghetti and green onions. Cook, stirring constantly until spaghetti is heated through. Transfer to serving dish. Garnish with fresh clipped chives.
Note: Cooking a stir fry is always easier if you have all your ingredients ready for the wok or skillet before you begin cooking. When preparing this dish, I placed the onions, celery, carrots and bacon into a bowl, measured and combined all my spices into a small bowl and placed the peas, corn, green beans, carrots, broccoli and zucchini into another bowl. When it was time to add these ingredients, I just dumped them all at once into the hot skillet and began stirring.

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