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Chinese New Year Noodles

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Submitted by franny-59

YIELD

6 servings

PREP

140 min

COOK

20 min

READY

160 min

Ingredients

2 3E+1
TABLESPOONS ML PEANUT OIL
½ 2.5
TEASPOON ML SALT
3 3
EACH EACH GARLIC CLOVES
chopped fine
¼ 1.3
TEASPOON ML GINGER
freshly grated
Vegetables
6 6
EACH EACH MUSHROOMS, CHINESE
dried, soaked for 2 hours, cut julienne *
1 237
¼ 59
CUP ML LILY BUDS, DRIED
dried, soaked for 1 hour *
2 57.8
OUNCES ML/G BEAN CURD
skin, dried, soaked for one hour
½ 118
CUP ML BAMBOO SHOOTS
cut julienne
Sauce
2 3E+1
TABLESPOONS ML FOO YEE *
1 15
TABLESPOON ML SOY SAUCE, LIGHT
0.6
TEASPOON ML SUGAR
2 1E+1
TEASPOONS ML SESAME OIL
½ 2.5
TEASPOON ML WHITE PEPPER
ground
1 5
TEASPOON ML THAI CHILI PASTE
garlic and red chile
Additional
4 115.6
OUNCES ML/G NOODLES
cellophane, (sai fun) soaked for one hour
2 473
CUPS ML CHICKEN BROTH

Directions

Soak and prepare the vegetables, mix the sauce, and then go to it.

Heat the wok and add the oil, salt, garlic, and ginger.

Chow for a moment and then add the vegetables.

Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok.

Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth.

Taste for salt and place in a serving bowl.

Garnish with green onions and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 125 57% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 400mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 4%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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