Ingredients

The following ingredients have 4 Servings
  • Reynolds Wrap® Non-Stick Foil
  • 8 oz (225 g) fresh Hong Kong pan fry noodles ((or 6 oz / 170 g dried egg noodles))
  • 2 tablespoons vegetarian oyster sauce ((or regular oyster sauce))
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce ((Optional) (Footnote 1))
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon grated ginger
  • 3 cloves garlic (, minced)
  • 1/2 lb white mushrooms (, halved)
  • 3 carrots (, peeled and sliced)
  • 1 small batch (6 oz / 170 g) broccolini (, cut to bite size pieces)
  • 3 tablespoons peanut oil
  • 1 small batch (8 oz / 225 g) asparagus (, tough ends removed)
  • 1/2 cup green peas (, thawed if using frozen)
  • 1 red bell pepper (, sliced)
  • 4 green onions (, cut to 2” (5 cm) pieces)

Instruction

  • Preheat the oven to 450°F (230°C). Line a large baking sheet with Reynolds Wrap® Non-Stick Foil.