Manchu-style Vegetable Noodles

Ingredients

In this Manchu adaptation, we have replaced the traditional Italian pasta with Chinese-style noodles, which are commonly used in Manchu cuisine. The sauce has been modified to incorporate Manchu spices, adding a unique flavor profile to the dish. Additionally, we have incorporated Manchu cooking techniques, such as stir-frying the vegetables, to enhance the texture and taste of the dish. We alse have the original recipe for Pasta Primavera, so you can check it out.

• 250g (8.8 oz) Chinese-style noodles 250g (8.8 oz) Chinese-style noodles
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 100g (3.5 oz) snow peas, trimmed 100g (3.5 oz) snow peas, trimmed
• 100g (3.5 oz) mushrooms, sliced 100g (3.5 oz) mushrooms, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon Manchu five-spice powder 1/2 teaspoon Manchu five-spice powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 10g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the Chinese-style noodles according to the package instructions. Drain and set aside.
2. 2.
   In a wok or large skillet, heat the vegetable oil over high heat.
3. 3.
   Add the minced garlic and grated ginger to the hot oil and stir-fry for a minute until fragrant.
4. 4.
   Add the sliced bell peppers, julienned carrot, snow peas, and mushrooms to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, Manchu five-spice powder, salt, and pepper.
6. 6.
   Pour the sauce over the stir-fried vegetables and toss to coat evenly.
7. 7.
   Add the cooked noodles to the wok and toss gently to combine with the vegetables and sauce.
8. 8.
   Cook for an additional 2-3 minutes until the noodles are heated through.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Chinese-style noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will be stir-fried later and will continue to cook. Rinse the cooked noodles with cold water to prevent them from sticking together.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the sauce mixture.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• To add a protein element, you can include tofu, seitan, or tempeh by stir-frying them along with the vegetables.
• If you prefer a saucier dish, double the sauce ingredients.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in a skillet or microwave, adding a splash of water or broth to prevent drying.

Serving advice

Serve the Manchu-style Vegetable Noodles hot as a main course. Garnish with fresh cilantro for added freshness and aroma. This dish pairs well with a side of pickled vegetables or a simple cucumber salad.

Presentation advice

To enhance the presentation, arrange the colorful stir-fried vegetables on top of the noodles. Sprinkle some sesame seeds or chopped green onions over the dish for an extra touch of visual appeal.