By watching my baby-vegetarian recently - busy working kitchen, I had the idea for this recipe. For several months now, my son and feast on pasta and noodles to Chinese and eat all the sauces. Something of a tradition of Sunday night ... and it is dad who wears the hat!
Here is a very nice version of fried noodles.
Ingredients for 3 people:
- 3 servings of egg noodles
- 1 / 2 red pepper
- 1 / 2 yellow pepper
- 1 / 2 green pepper
- 1 / 2 zucchini
- 2 shallots
- 1 clove garlic
- 12 cherry tomatoes
- 3 tbsp. tablespoon vegetable oil
- 2 tsp. tablespoon sesame oil
- from teriyaki
Cook noodles in plenty of boiling water (follow the cooking instructions, see pack).
Wash vegetables.
Peel and mince the shallots.
Cut sections for the peppers and zucchini and thinly slice the garlic.
Heat the vegetable oil in large skillet. Brown the shallots.
When the shallots are golden, add the vegetables (peppers, zucchini, garlic). Cook over medium heat until the zucchini begins to be translucent. Then add the sesame oil in pan then cut into 4 cherry tomatoes and leave a little grill on high heat for 5-8 minutes.
Add the cooked pasta into the skillet and drizzle with teriyaki sauce, all in mixing. Wait until it starts to sizzle a bit.
Serve hot.
Wash vegetables.
Peel and mince the shallots.
Cut sections for the peppers and zucchini and thinly slice the garlic.
Heat the vegetable oil in large skillet. Brown the shallots.
When the shallots are golden, add the vegetables (peppers, zucchini, garlic). Cook over medium heat until the zucchini begins to be translucent. Then add the sesame oil in pan then cut into 4 cherry tomatoes and leave a little grill on high heat for 5-8 minutes.
Add the cooked pasta into the skillet and drizzle with teriyaki sauce, all in mixing. Wait until it starts to sizzle a bit.
Serve hot.
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