| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Canadian |
Vegetables, East/orient |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Rice vermicelli noodles |
| 4 |
c |
Small broccoli florets |
| 3 |
c |
Bean sprouts |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Red chili pepper, seeded and chopped, or 1/4 ts red pepper flakes |
| 3 |
tb |
Oyster sauce |
| 2 |
tb |
Lime juice |
| 1 |
tb |
Fish sauce |
| 1 |
tb |
Gingerroot, minced |
| 1 |
ts |
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"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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