| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Japanese |
Tamara2 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Peanut oil |
| 1 |
T |
Grated fresh ginger |
| 1 |
|
Finely sliced red birdseye |
|
|
chilli |
| 4 |
|
Cloves garlic, minced |
| 4 |
|
Spring onions, minced |
| 500 |
g |
Broccoli florets**, trimmed |
| 10 |
|
Fresh shiitake mushrooms |
|
|
sliced |
| 200 |
g |
Baby corn |
| 3 |
T |
Soy sauce |
| 3 |
T |
Mirin, sweet Japanese |
|
|
wine |
| 2 |
T |
Rice vinegar |
| 1 |
|
Cos lettuce, shredded |
| 120 |
g |
Blanched almonds, toasted |
| 100 |
g |
Dried cellophane noodles |
| 2 |
T |
Fish sauce |
| 2 |
T |
Rice vinegar |
| 2 |
T |
Mirin |
| 1 |
t |
Palm or brown sugar |
| 1/2 |
c |
Chopped fresh coriander |
| 14 |
|
Fat, 1/2 Other Carbohydrates |
INSTRUCTIONS
First, prepare the noodles. Fill a deep jug or bowl with very warm
water and soak the cellophane noodles for about 10 minutes or until
they are soft and tender. Drain. Mix together the fish sauce, rice
vinegar, mirin and sugar then toss through the cellophane noodles. Add
the coriander, mix well and set aside. Heat the peanut oil in a wok
and add the ginger, chilli, garlic and spring onions and toss
thoroughly until the spring onions have wilted, about 3 minutes. Add
the broccoli florets and toss well until bright green. Add the
mushrooms and corn and continue tossing over a high heat. Add the soy,
mirin and rice vinegar and continue cooking for 1 minute. Add the
noodles and mix well then remove the pan from the heat. Divide the
shredded lettuce amongst the plates then top with the broccoli noodle
mixture. Garnish with toasted almonds and fresh chopped coriander.
Converted by MC_Buster. Per serving: 1038 Calories (kcal); 81g Total
Fat; (66% calories from fat); 36g Protein; 57g Carbohydrate; 4mg
Cholesterol; 3139mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean
Meat; 5 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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