Asian Mushrooms and Vegetables with Noodles

Ingredients

1/2 cup (125 mL) chicken broth 3 tbsp (45 mL) soy sauce 1 tbsp (15 mL) each of chili garlic sauce and rice vinegar 1 tsp (5 mL) cornstarch 1/2 tsp (2 mL) Chinese five-spice powder 8 oz (250 g) Ontario Mushroom mixture (shiitake, oyster and white button) Half 12 oz (350 g) package chow mein steamed noodles 2 tsp (10 mL) vegetable oil 1 Ontario Onion, cut into thin wedges 2 Ontario Carrots, cut into thin diagonal slices 1 Ontario Greenhouse Sweet Red Pepper, cut into julienne strips 1 tbsp (15 mL) minced gingerroot 2 cups (500 mL) baby spinach leaves or bean sprouts 1/4 cup (50 mL) chopped fresh coriander

Description

Stir Together Broth, Soy And Chili Garlic Sauces, Rice Vinegar, Cornstarch And Five-spice Powder Until Smooth; Set Aside. Remove Woody Stems From Shiitake Mushrooms. Slice All Mushrooms. Pour Boiling Water Over Noodles And Let Stand For About 5

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