Asian Skillet Noodles With Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Asian | Candy | 2 | Servings |
INGREDIENTS
| 8 | oz | Fettucine or spaghetti |
| 1 | t | Vegetable oil |
| 1/4 | c | Dry sherry |
| 1 1/2 | t | Minced garlic |
| 1 | c | Frozen mixed veggies, e.g. |
| Cauliflower | ||
| Red bell pepper and pearl | ||
| Onions), Onions | ||
| 1/2 | c | Frozen tiny peas |
| 1 | c | Sliced fresh mushrooms |
| 2 | T | Mirin |
| 1 | t | Dark sesame oil |
| 2 | T | Soy sauce |
INSTRUCTIONS
Cook pasta in rapidly boiling water, stirring often, until al dente; drain. Meanwhile, prepare sauce: Heat oil and sherry in a medium saucepan. Add garlic, mixed vegetables, peas, ginger and mushrooms if desired. Cook until vegetables are tender and liquid has reduced, 5-10 minutes. Remove from heat. Stir in mirin, sesame oil, say sauce and cooked noodles. Heat through. Serve hot. Recipe By : Adapted from Vegetarian Times File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 542.2mg
Potassium: 324.8mg
Carbohydrates: 12g
Fiber: 1.8g
Sugar: 4g
Protein: 3.3g