Ingredients :
Sauce:
1/4 cup sherry
1/4 cup vegetable stock
2 tbsps fresh grated ginger
1 tsp cornstarch
1/4 tsp cayenne
Noodles:
1 tsp vegetable or canola oil
1 tsp sesame oil
3 tbsps white wine
2 tbsps vegetable stock
½ cucumber, peeled, seeded and cut julienne
½ red bell pepper, diced
1 carrot, julienne
1 cup bean sprouts
8pz Asian Noodles, cooked
Sesame seeds for garnish
Method :
Sauce:
1/4 cup sherry
1/4 cup vegetable stock
2 tbsps fresh grated ginger
1 tsp cornstarch
1/4 tsp cayenne
Noodles:
1 tsp vegetable or canola oil
1 tsp sesame oil
3 tbsps white wine
2 tbsps vegetable stock
½ cucumber, peeled, seeded and cut julienne
½ red bell pepper, diced
1 carrot, julienne
1 cup bean sprouts
8pz Asian Noodles, cooked
Sesame seeds for garnish
Method :
Whisk sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for two minutes, stirring frequently until sauce thickens. Set aside. Heat oil in a wok or large skillet over high heat. Stir-fry cucumber, carrot and pepper for a minute or two then add 2 tbsps stock and 3 tbsps white wine. Add bean sprouts, stir and add cooked noodles and sauce. Toss to coat and serve. Garnish with sesame seeds.
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