#56_FRESH CHINESE NOODLES

This noodle dish is similar to the Chinese Noodles (recipe #52) that I posted weeks ago, but this time I used fresh vegetables for the stirfry like carrots, bean sprouts, fresh green cabbage and savoy, except for the French style green beans which was frozen.

Another difference is that on this recipe I used the fresh noodles, found at the refrigerated section at the store. These kind of noodles, being fresh, are perishable.


There are instructions on the back of package on how to prepare the noodles.
I like this kind a lot because the noodles pick up whatever flavor you mix in with them.

HOW TO PREPARE THE NOODLES:

1) In a pot, bring about 8 cups of water to rolling boil and drop the noodles in. Let it boil for a minute or two.

2) Put the noodles into a colander, rinse them well under running cold water and let them drain.
3) While the noodles are draining, make the vegetable stir fry, see entry #52 for the recipe.

NOTE:

THESE NOODLES DO NOT ABSORB LIQUID, SO DON'T PUT ANY WATER IN YOUR STIRFRY. THE SAUCES WILL BE JUST THE RIGHT AMOUNT OF LIQUID NEEDED.