A Barossa Food Tradition - Handcrafting Quality Egg Noodles

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Black Pepper Stir-Fried Noodles with Wiech's Egg Noodles

[[ recipeID=recipe-9lhh43yfa, title=Black Pepper Stir-Fried Noodles ]]

Black Pepper Stir-Fried Noodles

These Black Pepper Stir-Fried Noodles are a delicious umami dish that is perfect for a quick mid-week dinner. This recipe is easy to make and can either be vegetarian or add in beef to add another element to the dish.

Servings:

Keywords: 30 minute meals, stirfry, noodles, egg noodles, noodle bowl, 20 days of dinner idea, easy weeknight dinners, Chinese cuisine, vegetarian

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Ingredients

Instructions

Ingredients

Sauce

5 tbsp dark soy sauce
3 ½ tbsp oyster sauce
1 tbsp brown sugar
2 tbsp Rice Vinegar

Stir-fry

3 cloves of garlic
300 g Wiech's Black Pepper Egg Noodles
2 bunches of broccolini or broccoli chopped into bite sized chunks
3 large carrots chopped into thin, short sticks

Instructions

Bring water to boil in large saucepan (no need to add salt to the water, as the sauce ingredients are salty enough)
Put all sauce ingredients into a jar and shake to combine
Cook Wiech’s Black Pepper Egg Noodles in salted boiling water until al dente.
Once cooked, drain in colander and rinse with cold water. This will prevent them sticking together
Add splash of oil to pan and fry chopped garlic over medium heat until golden
Add vegetables to pan and stir-fry until tender.
Add noodles to pan and half of the sauce and stir-fry until a little caramelised
Add remaining sauce and stir in

Notes

Beef works really well in this dish. Add strips of beef, just after the garlic becomes golden.

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Slow Food South Australia - Snail of Approval

Black Pepper Stir-Fried Noodles with Wiech's Egg Noodles

Black Pepper Stir-Fried Noodles

Ingredients

Instructions

Ingredients

Sauce

Stir-fry

Instructions

Notes