| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Archived, China | 2 | Servings |
INGREDIENTS
| 1/4 | lb | Chinese noodles |
| Dried or fresh | ||
| 1/4 | c | Chicken stock, low salt |
| 2 | T | Sherry |
| 1 | T | Oyster sauce |
| 1 | T | Cornstarch |
| 1/2 | t | Cayenne pepper |
| 1 | t | Ground 5 spice powder |
| optional | ||
| 4 | t | Sesame oil |
| 1 | Onion, sliced | |
| 2 | Carrots, sliced | |
| 2 | Celery stalks, sliced | |
| 3 | Garlic cloves, crushed | |
| 1 | T | Fresh ginger root, chopped |
| 1/4 | lb | Snow peas |
| 1/4 | lb | Bean sprouts |
| 1/4 | lb | Mushrooms |
| Soy sauce, low sodium |
INSTRUCTIONS
Bring a large pot of water to a boil; add noodles. Boil 2-3 minutes; drain. While water boils, prepare sauce and vegetables. Mix chicken stock, sherry, oyster sauce, cornstarch, cayenne and 5-spice powder if using. (5-spice powder available in oriental markets and in some grocery stores) Heat 1 teaspoon sesame oil in a wok or skillet. Add onion; stir-fry 1 minute. Add carrots and celery; cook 2 minutes. Add garlic, ginger, snow peas, bean sprouts and mushrooms. Toss another minute then add drained noodles. Stir-fry 2-3 minutes, stirring constantly, to mix noodles and vegetables. Add sauce and toss for 2 minutes. Add remaining 3 teaspoons sesame oil and toss to blend. Serve immediately with soy sauce. Jo Merrill, recipe from personal files. 11/14/93 (?) MM by CUZ File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 0mg
Sodium: 514.1mg
Potassium: 867.5mg
Carbohydrates: 78.1g
Fiber: 7.2g
Sugar: 11.4g
Protein: 6.8g