Savoury Chinatown noodles wok-tossed with protein, crisp julienned vegetables, and sesame oil.
Ingredients
- 1 pack Swiss Chinatown Noodles
- 1 lb Shrimp Chicken Strips, Tofu, or Mixed Vegetables
- ½ cup Swiss Mambo Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Vegetable Oil
- 1 cup Cabbage shredded
- 1 Carrot julienned
- 1 Sweet Pepper sliced
- ½ Onion sliced
- 2 Garlic Cloves minced
- 1 tsp Ginger grated
- 1 tsp Black Pepper
- Chive or Sesame Seeds for garnish chopped (optional)
Instructions
- Cook Swiss Chinatown Noodles according to package instructions until just tender.
- Drain noodles and lightly toss with a little sesame oil to prevent sticking. Set aside.
- Heat vegetable oil in a large wok or frying pan over medium-high heat.
- Add garlic, ginger, and onions and stir-fry for 1–2 minutes until fragrant.
- Add shrimp, chicken, tofu, or vegetables and cook until protein is fully cooked or vegetables are lightly tender.
- Stir in carrots, sweet peppers, and cabbage and cook for another 3–4 minutes, keeping vegetables slightly crisp.
- Add Swiss Mambo Sauce, soy sauce, black pepper, and remaining sesame oil. Stir well to coat everything evenly.
- Add cooked noodles to the pan and toss thoroughly until noodles are fully coated in sauce and heated through.
- Continue stir-frying for 2–3 minutes so flavours combine properly.
- Garnish with chopped chive or sesame seeds if desired.
- Serve hot on its own or alongside grilled meats or seafood.