| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Carrots; peeled |
| 1 |
bn |
Asparagus |
| 1 |
|
Garlic clove; crushed |
| 1/2 |
ts |
Dried chilli flakes |
| 1 |
tb |
Honey |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sesame oil |
| 100 |
g |
Noodles |
|
|
Salt and pepper |
INSTRUCTIONS
1 Heat the olive oil in a frying pan. Cut the carrots into thin
strips. Prepare the asparagus by snapping the end off and cutting in
half lengthways.
2 Toss the asparagus in the heated oil in the pan. Add the carrots.
Season (the salt draws the vegetable juices, and so little oil is
needed). Add the garlic, chilli flakes, honey and soy sauce.
3 Boil a pan of salted water. Heat the oil in a small frying pan.
Cook the noodles in the water for about 2-3 minutes or according to
the packet.
4 Drain well. Pile the noodles in circles onto the heated pan and
cook for 1-2 minutes on each side until crisp and golden. Place the
crispy noodles onto a plate and spoon over the stir-fried vegetables.
Converted by MC_Buster.
Per serving: 382 Calories (kcal); 16g Total Fat; (36% calories from
fat); 9g Protein; 53g Carbohydrate; 47mg Cholesterol; 551mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0
Fruit; 3 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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