Veges and Noodles in Hoisin Sauce

OMGosh - sometimes all you crave is some nice fresh vegetables. This recipe answers that craving quickly and yummily. A quick stir-fry of fresh veges, some boiled, and drained, noodles all coated in hoisin sauce equals a quick dinner any night of the week.

Veges and Noodles in Hoisin Sauce

Special Note: Be careful not to overcook the veges. If you have to err, I’d recommend less cooking for more crispy vegetables rather than overcooked smelly mushy vegetables.

Ingredients:

• 4c thick;y sliced mushrooms

• 4c cut up broccoli

• 1 bunch green onions

• 1/3c hoisin sauce

• 1 pkg Chinese noodles

Instructions:

1. Prepare veges and get water for noodles on to boil.

2. Add 1 tbsp olive oil to a wok and heat up. Add mushrooms and quickly stir fry until just beginning to brown (but not yet completely shrunken) about 5 min.

3. Add broccoli and quickly stir fey, about 5 min.

4. Add green onions and quickly stir fry, about 5 min.

5. Add hoisin sauce and toss to combine.

6. Note: Times all depend on size of veges and temperature of pan. Remember, veges a little crispy is much better than mushy.

7. Add noodles to boiling water and boil until done. These noodles take 1 - 2 minutes.

8. Remove from heat and drain in a strainer.

9. Add to a large serving bowl and top with veges in hoisin sauce.

10. Leftovers: This is awesome the next day, reheated in a non-stick pan with a little water for steaming.