Wok noodles with meat and vegetables

More and more Asian dishes began to appear on our tables. A special wok pan is used to prepare them. I recommend purchasing this if you plan on cooking Asian food. Most used products can be found in large supermarkets, as well as packages of ready-made sauces.

The basic rule for cooking is high heat and short cooking times. Since there will be no time to prepare food in the process, I cut everything in advance.

Today for lunch we will cook wok egg noodles with meat and vegetables in a sauce.

Ingredients:

Egg noodles - 1 pack

Meat - 500 grams

Red onion - 1 pc.

Green onions - 1 bunch

Bulgarian pepper - 3 pcs.

Hot pepper - to taste

Broccoli - 100 grams

Mushrooms - 300 grams

Zucchini - 1 pc.

Carrots - 1 pc.

Garlic - 3 cloves

Ginger root - 3 cm

Sesame oil - 4 tablespoons

Soy sauce - 100 ml

Oyster sauce - 1 tablespoon

Course of action:

I prepare the necessary products.

For vegetables, use whatever you find in your refrigerator. Pork can be substituted for chicken or beef.

I cut off the films, visible fat from the meat and cut into thin strips.

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Zucchini and carrots are grated. The dish will look prettier if all the ingredients are cut into the same shape.

I cut the champignons into quarters. If the mushrooms are small, you can leave them whole.

Shred the rest of the vegetables, keeping the same shape.

I heat the pan over high heat, pour in half of the sesame oil. When it gets warm enough and smoke starts to go, I spread the prepared meat and fry it until golden, about 8-10 minutes.

Transfer the fried pork from the pan to a plate, add the remaining oil and spread the vegetables. First of all, there are ginger and chili.

In a couple of minutes - carrots and mushrooms. Do not forget to stir the vegetables with a wooden spatula.

Then I send all the other vegetables to the wok. Without reducing the heat, I fry the mixture for another 4 minutes.

Return the fried pork to the vegetables and mix gently. The vegetable strips should retain their shape and remain slightly crispy.

I pour in a mixture of soy and oyster sauce.

Stir and remove the wok from the heat.

I boil the egg noodles according to the instructions on the package.

I put the finished noodles on a sieve and let the excess water drain.

Asian-style lunch is ready. On top I decorate the meat with vegetables with cilantro and green onions. Serve lime and chili separately, maybe someone wants a hotter dish.