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  • 4servings
  • 30minutes
  • 295calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsZinc, Copper, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (8 oz) dried Chinese noodles

  2. 2 teaspoons sesame oil

  3. 1/4 cup dry sherry or Progresso® chicken broth (from 32-oz carton)

  4. 2 tablespoons oyster sauce

  5. 1 teaspoon sugar

  6. 1/8 teaspoon pepper

  7. 1 tablespoon vegetable oil

  8. 1 garlic clove, crushed

  9. 1 tablespoon finely chopped gingerroot

  10. 1 cup sliced shiitake mushrooms

  11. 4 cups thinly sliced Chinese (napa) cabbage

  12. 2 medium carrots, shredded (1 1/2 cups)

Instructions Jump to Ingredients ↑

  1. Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.

  2. Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.

  3. Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.

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