There are those simple, homey dishes that nevertheless evoke oriental flavors, and these noodles with veal strips and pan-fried vegetables are the perfect example. A complete first course, colorful and tasty, ready in little time but very pleasant — not too far from our Western tastes.
Every now and then, I admit, I also give in to the convenience of Chinese takeout or sushi, like when I go to the Nagoya restaurant near my home. But there are days when I really want to try to recreate those same flavors in the kitchen, simply and genuinely.
The meat stays tender and juicy, the vegetables are crisp just the right amount, and the noodles slowly absorb all the seasoning creating a balance we really like. It’s the ideal recipe when you want to bring something different to the table without complicating your life: no fuss.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: All seasons
Ingredients
- 6 oz noodles (dry)
- 4 oz veal (strips (you can also use chicken or beef strips))
- 1 zucchini (large, cut into wedges)
- 1 carrot (large, cut into matchsticks)
- 2 oyster mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce (generous)
- 3 tablespoons water
- to taste pepper
- to taste extra virgin olive oil (to be added raw, to taste)
Tools
- Wok
Steps
Cook the noodles in slightly salted boiling water, drain them al dente and keep them in a bowl.
Heat the vegetable oil in a wok or in a fairly large nonstick pan.
Add the carrot, zucchini and oyster mushrooms cut as indicated above and sauté over medium-high heat for 4–5 minutes, leaving the vegetables fairly crisp.
Move the vegetables to the edge of the pan, add the strips to the center and let them brown without moving or stirring for 40–60 seconds.
Stir with a spatula and let cook for another 1–2 minutes, until the meat is fully cooked.
Then add the noodles drained and set aside earlier, add the soy sauce and the water.
Toss everything together for 1 minute, just long enough to bind the sauce well and embrace the oriental flavors.
Turn off the heat, pepper to taste and finish, if you like, with a drizzle of raw olive oil.
Serve immediately and … enjoy your meal!Annalisa
