Wok chow mein (炒麺) with sprouts and beef (recipe light)

Wok chow mein (炒麺) With sprouts and beef
(a "light" recipe)

Whether for light or normal dishes, prepared in the wok are among my favorites, and because I love Oriental cuisine is because they are usually extremely simple and quick to prepare.
And the smell that spreads to the kitchen is in itself an invitation to race at the table.
Although it is not usually of the Eastern kitchens goers this is a good preparation for all tastes.

One recommendation: If chopsticks and bowl embarrass you, help yourself well in dishes normal funds and with a fork!

Ingredients, per person:

beef satay	g.	100
extra virgin olive oil	ct.	1
onion	pc.	1
pepper	g.	75
small carrot	pc.	1
ginger	slices	2
garlic	cloves	1
vegetable broth	Tz.	1/2
soy sauce	TS.	1
lemon juice		q.s.
Chili pepper	pinch (made with three fingers)	1
bean sprouts	g.	75
Chinese noodles (a nest)	g.	40
salt and pepper		q.s.
fresh cilantro (optional)		Ad Lib

Preparation:

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Cook the Chinese noodles as per package instructions (See note). Drain and cool them immediately to stop the cooking and preserve them in cold water up to the time of end use.

Slice the vegetables into strips roughly the width of the noodles and keep aside.
Cut the beef into thin strips and season with half the soy sauce, pepper, salt and pepper.

Heat the oil in the wok with the peeled garlic - but whole - and just squeezed together with two thin slices of ginger.

As soon as he gives off the scent of ginger, add the beef slices and just tends to be colored sprinkle with half of the vegetable broth and cook it for less than a couple of minutes.

Remove the meat from the wok and keep it short by eliminating the garlic and ginger.

Add the vegetables to the wok and toss briefly. Wet them with part of the broth.

Add the beef previously skipped. Then, stirring constantly, drained noodles.

Pour the bean sprouts and the whole season with the remaining broth mixed with soy sauce and other spices; Continue cooking another focus for a short time (just that necessary to combine all the flavors) and remove from heat.

Sprinkle with chopped fresh coriander (or parsley) and serve directly on the table from the wok in the bowls.

ADVICES AND NOTES:

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Recipe, text only: to print or download.
Depending on the type of oriental pasta cooking equipment can be different. In this case I used the typical wheat noodles that require a cooking of a few minutes to stop as soon as the tooth with cold water. Typically in my house these noodles are prepared before and stored in cold water until use.
kcal 420.5, 35.0 grams protein, fat grams 12.0, 42.8 g carbohydrates
See also: Cuisine of China and the Orient - 中国菜, The "light" cuisine