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Crisp Noodle and Vegetable Stir-Fry

  • 30minutes
  • 245calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, E
MineralsZinc, Copper, Fluorine, Chromium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. peanut oil or sunflower oil, for deep-frying

  2. 113 1/39 g rice vermicelli, broken into 3-inch lengths

  3. 177.44 ml green beans , cut into short lengths

  4. 2 carrots , cut into thin sticks

  5. 2 zucchini , cut into thin sticks

  6. 113 1/39 g shiitake mushrooms , sliced

  7. 1 inch piece fresh gingerroot, shredded

  8. 1 head napa cabbage , shredded

  9. 4 scallions , shredded

  10. 118 1/59 ml fresh bean sprout

  11. 29 1/28 ml dark soy sauce

  12. 29 1/28 ml rice wine

  13. 1/4 ml sugar

  14. 29 1/28 ml coarsely chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Half-fill a preheated wok or deep, heavy-bottom skillet with oil. Heat to 350°.

  2. Add the noodles, in batches, and cook for 30 seconds, or until crisp and puffed up. Remove with tongs, then drain on paper towels and set aside. Pour off all but 2 tablespoons of oil from the wok.

  3. Heat the remaining oil in the wok over high heat. Add the green beans and stir-fry for 2 minutes.

  4. Add the carrot and zucchini sticks, mushrooms, and ginger and stir-fry for an additional 2 minutes.

  5. Add the Napa cabbage, scallions, and bean sprouts and stir-fry for an additional minute.

  6. Add the soy sauce, rice wine, and sugar, and cook, stirring constantly, for 1 minute.

  7. Add noodles and cilantro and toss well. Serve immediately.

  8. HERE'S A CHEF'S TIP:.

  9. The dish also looks attractive if you serve the noodles in a small nest on top of the stir-fried vegetables, rather than tossing them with the vegetables in step 7.

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