| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | All newly t, Pasta and r | 4 | Servings | |
INGREDIENTS
| 2 | c | Uncooked egg noodles |
| 1 | T | Sesame seed |
| 1 | T | Peanut oil |
| 2 | Cloves garlic, minced | |
| 4 | c | Fresh broccoli florets |
| 1 | 8 oz. water chestnuts | |
| drained | ||
| 1 | Jar, 4.5 oz. whole | |
| mushrooms drained | ||
| 1/2 | c | Chicken broth |
| 2 | T | Dry white wine or chicken |
| broth | ||
| 2 | T | Soy sauce |
| 2 | t | Cornstarch |
INSTRUCTIONS
Cook noodles to desired doneness as directed on package. 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. 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. Drain noodles; set aside. 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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Nutrition (calculated from recipe ingredients)
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Calories: 218
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 23.2mg
Sodium: 1007.5mg
Potassium: 376.1mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 2.1g
Protein: 10.4g