| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Seafood | Canadian | East/orient, Vegetables | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Rice vermicelli noodles |
| 4 | c | Small broccoli florets |
| 3 | c | Bean sprouts |
| 1 | T | Vegetable oil |
| 2 | Garlic cloves, minced | |
| 1 | Red chili pepper | |
| seeded and chopped or | ||
| 1/4 ts red pepper flakes | ||
| 3 | T | Oyster sauce |
| 2 | T | Lime juice |
| 1 | T | Fish sauce |
| 1 | T | Gingerroot, minced |
| 1 | t | Granulated sugar |
| 3 | Green onions, chopped |
INSTRUCTIONS
Soak noodles in warm water for 15 minutes; drain. In large pot of boiling water, cook broccoli for 2 minutes. Add noodles; cook for 1 minute or until tender. Add bean sprouts; drain. Meanwhile, in wok or large nonstick skillet, heat oil over medium heat. Add garlic; cook, stirring constantly, for 1 minute. Stir in chili pepper, oyster sauce, lime juice, fish sauce, ginger and sugar; cook for 1 minute. Mix noodle mixture into wok; cook, stirring, for 1 minute. Sprinkle with green onions. Per serving: about 205 calories, 9 g Protein, 4 g fat, 36 g carbohydrate good source iron. Source: Canadian Living magazine Apr 95 Presented in article by Ann Lindsay: "Health & Well-Fare: Thai into the Trend" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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