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    Rainbow Vegetables on Noodle Nests

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    Rainbow Vegetables on Noodle Nests

    • Preparation time: 40 minutes
    • Cooking time: 10 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6


    • 350g thick egg noodles
    • 1 1/2 tbsp sesame oil
    • 3 tbsp virgin olive oil
    • 8 fat cloves garlic, crushed or chopped
    • 2 tbsp minced fresh ginger
    • 11/2 red onions, peeled and sliced thinly
    • 2 yellow or orange peppers, seeded and thinly sliced
    • 350g sugar snap peas, trimmed
    • 2 tbsp rice wine or sake
    • Oyster Sauce
    • 11/2 tbsp rice wine or sake
    • 280ml chicken stock
    • 6 tbsp oyster sauce
    • 1 tsp soy sauce
    • 1 1/2-2 tsp cornflour


    1. Bring a large pan of water to the boil, and cook the noodles according to packet instructions. Drain in a colander. While the noodles are still hot, separate into 6 piles, and put each in the bottom of a soup bowl so they form 'nests'. When cold and 'set', remove from the bowls. Mix the sesame oil with 1 tbsp olive oil and brush lightly over the noodles. Arrange on a baking sheet.
    2. Preheat a grill until very hot. Place the noodles under the grill and cook for 5-10 minutes, until golden brown. Flip over with a spatula and brown on the other side. Cook until golden. The nests will relax slightly but should keep a rough nest shape. Remove from the heat and keep warm in a low oven.
    3. Heat a wok until very hot, add the remaining olive oil and heat for about 10 seconds. Add the garlic, ginger, and red onions, and cook for a minute, then add the peppers. Continue cooking for another minute over high heat. Add the sugar snap peas and rice wine, and stir-fry for 1-2 minutes, or until the snap peas are almost tender. Mix all the oyster sauce ingredients together, add to the pan and cook until thickened, stirring to prevent lumps. Serve the noodle nests individually, or together on one plate. Spoon the vegetables and sauce on top and serve.

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