Recipe: Stir-fried noodles with nira
Pasta with aromatic herbs
April 19, 2009
 Last year I sowed some chives garlic or Nira (Allium tuberosum). It's similar to chives, but more flavorful and with larger leaves.
After a short winter dormancy, the plants are producing new, bigger leaves. I'm harvesting them and using them in many recipes.
 A tip: when cooking oriental-like recipes, you shoud cut the ingredients in a concordant and harmonious way. To match noodles shape, cut them into thin stripes when possible. Using rice, you shoud cut the ingredients into small cubes and so on.
Stir-fried noodles with nira
Ingredients
Serves two:
200g noodles or spaghetti
2 carrots
1/2 green bell pepper
1 onion
100g soya sprouts
100g peas
100g surimi sticks
soya sauce
peanut oil
chives garlic
Directions
Cut the carrots, bell pepper and onion into small stripes.
Fry each vegetable at once in the wok, with peanut oil. Cook until tender, then set aside.
Cut the surimi sticks into stripes.
Cook the peas into boiling water.
Cook the noodles until al dente and drain them well.
Put the noodles in the wok with hot peanut oil. Add fried vegetables, peas, soya sprouts and surimi. Stir-fry five minutes, then season with soya sauce to taste. Garnish with Nira garlic and serve immediately.
 A similar recipe:
Stir-fried Rice with Shrimps and Shishito
I am entering this in Presto Pasta Nights, an event hosted this week by Chew on That.
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