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Please Fave the Original Submission here.

Another great one from !
Open For Critique / Constructive Criticism

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Heya guys! It's me the cooking TigerKitty™  kuraiko with a new dish.

Ingredients:

- 300g Zucchini
- 250g Bell Pepper
- 300g Broccoli (Fresh or Frozen)
- 1 Big Onion (ca. 150g)
- 2 mid-size garlic cloves
- 250g Mie-Noodles (Not sure what the correct name in English is. Probably yellow-wheat noodles.
They are Asian-style Wheat noodles which take only around of 4 minutes in hot water to finish)
- Soy sauce
- Salt
- Sugar
- Oil (Peanut Oil or other high heat resistant vegetable oil)

Herbs:

- Coriander leaves
- Parsley
- Savory
- Thyme
- Rosemary
- Basil
- Rucola



Preface:

As you may have already noticed I’ve used more ‘Italian-like’ herbs. That’s just because it’s hard to get fresh Asian Herbs & Vegetables here. ^.^” So please feel free to replace them with more Asian-like herbs.
You can also add more vegetables or replace some with others. For example, mushrooms, shiitake, Napa cabbage, bamboo sprouts, mung bean sprouts etc. etc.

For the Asian taste I’ve used some high quality mixed spices which contain the following spices:

Onion, curcuma, garlic, coriander, cumin, black pepper, mustard seeds, fenugreek, cinnamon flower, celery seeds, fennel seed, asafetida, cloves, ajowan, cardamom, coriander leaves, bay leaves, mint, chili, black sesame seed, mandarins zest, Szechuan pepper, nori, lemon ironwood, ginger.

(From Chris: Cucurma = fresh tumeric; ajowan / ajwain = caraway seeds; asafetida = A large fennel-like plant that grows mainly in Iran and India. The powdered gum resin of the asafetida imparts a very strong onion-garlic flavor and is used in small quantities to Indian dishes....your best bet, use fennel seeds or ground fennel; lemon ironwood = lemon mytrle - It would be easier to find lemon balm or lemon verbena, or even actual lemon zest; nori = sheets of dried seaweed used for sushi)

Preparation:

Preparation is important because you won’t have the time to cut the vegetables once you’ve started to stir!
If you use frozen Broccoli then the first thing you should do is to put the broccoli florets into a bowl with (warm) water until it has thawed.

Take the zucchini and Bell pepper and cut it into strips. Cut the onion into fine Julienne, peal the garlic cloves and crush them a bit with the side of your knife (if you crush them lightly in the skin it's also easier to peel them). Now take the broccoli, if it was frozen drain it off and dry it a bit, and cut it in not too small pieces (e.g. quarter it)

Mince the coriander leaves, parsley and basil. Cut the rucola into bigger pieces.


Cooking:

Heat your wok (or skillet) until it’s really hot. Add a splash of oil and wait till it’s hot too. Shortly before the oil start to smoke add the onions and stir with a wooden spoon until they turn glossy and bright. Now move the onion pieces on the edges of the wok and add the bell pepper slices in the middle (If your oven doesn’t heat so good or if you make the dish for more add it in batches and not all at once. Otherwise the vegetables will sweat too much and you cook them instead of frying.) Stir constantly until the bell pepper pieces have begun to soften a little. Mix the bell pepper and the onions, add the garlic cloves, thyme, savory and rosemary and stir again for a minute or two. Now move everything again to the edge of the wok and add the broccoli pieces.

Heat up water for the noodles and prepare them according to the instruction on the pack.

When the broccoli begins to soften, move all the vegetables from the edge of the wok into the center again, mix and stir, then add the zucchini slices into the middle. Add the remaining herbs and the rucola. Continue to stir until the zucchini begins to soften.

Remove the garlic cloves and the herbs you had added at the same time. Season with salt, spices and some sugar and a big dash soy sauce, stir everything. Drain off the noodles, add them to the wok and mix well.


And… you’re done!

Enjoy your meal!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being