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Chinese New Year Noodles

 

67

Yield

6

servings

Prep

140

min

Cook

20

min

Ready

160

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

2 tablespoons peanut oil
½ teaspoon salt
3 each garlic cloves
chopped fine
¼ teaspoon ginger
freshly grated
*
Vegetables
6 each mushrooms, chinese
dried, soaked for 2 hours, cut julienne
*
1 cup napa (Chinese) cabbage
¼ cup lily buds, dried
dried, soaked for 1 hour
*
2 ounces bean curd
skin, dried, soaked for one hour
½ cup bamboo shoots
cut julienne
Sauce
2 tablespoons foo yee
*
1 tablespoon soy sauce, light
teaspoon sugar
*
2 teaspoons sesame oil
½ teaspoon white pepper
ground
1 teaspoon thai chili paste
garlic and red chile
Additional
4 ounces noodles
cellophane, (sai fun) soaked for one hour
2 cups chicken broth
1 x scallions, spring or green onions
chopped
*

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

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 12557% of calories 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?

 

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