Chinese Noodle Primavera

Yield: 5 portions as part of a multi-course meal

 

¼  cup Olive Oil
1 Tbsp. Minced Garlic
1 cup Tri-color Bell Pepper Strips
1 cup Broccolini or Rapini, 2 inch pieces
1 ½  lb. * Wing Hing Medium Noodles, cooked
½ cup Julienne Carrots
1 cup  Diced Tomatoes
1 cup  Basil Pesto
To taste Kosher Salt
To taste Ground Black Pepper
½  cup Shaved Parmesan Cheese
2 Tbsp. Basil Chiffonade
1 Tbsp. Chopped Cilantro

 

*Alternative: Wing Hing Egg Noodles or Small Noodles

 

1. Heat oil in wok or sauté pan over medium heat. Stir-fry garlic until aromatic.
2. Stir in the peppers, broccolini and sauté until they begin to soften.
3. Re-heat Wing Hing Noodles in water and drain very well.
4. Mix in noodles, the carrots, tomatoes, pesto and cook until reheated
5. Taste and adjust with salt & pepper.
6. Garnish with parmesan cheese, basil and cilantro.

 

Serving Suggestions:

Try making the pesto with cilantro and basil and a touch of ginger.