| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | All newly t, Pasta and r | 4 | Servings | |
INGREDIENTS
| 2 | c | Uncooked egg noodles |
| 1 | tb | Sesame seed |
| 1 | tb | Peanut oil |
| 2 | Cloves garlic; minced | |
| 4 | c | Fresh broccoli florets |
| 1 | cn | (8 oz.) water chestnuts; drained |
| 1 | Jar (4.5 oz.) whole mushrooms, drained | |
| 1/2 | c | Chicken broth |
| 2 | tb | Dry white wine or chicken broth |
| 2 | tb | Soy sauce |
| 2 | ts | Cornstarch |
INSTRUCTIONS
1. Cook noodles to desired doneness as directed on package. 2. Meanwhile, in large skillet or wok, cook and stir sesame seed over medium-high heat for 2 to 3 minutes or untl golden brown. Remove from skillet; set aside. 3. In same skillet, heat oil over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add broccoli, water chestnuts and mushrooms; cook and stir 6-7 minutes or until broccoli is crisp-tender. 4. Drain noodles; set aside. 5. In small bowl, combine broth, wine, soy sauce and cornstarch; blend well. Add noodles and cornstarch mixture to skillet; cook and stir until thickened and bubbly. Sprinkle with sesame seed. Makes 4 servings. Recipe by: Stir-Fries Posted to MC-Recipe Digest V1 #753 by L979@aol.com on Aug 21, 1997
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