Chinese New Year Noodles
Yield
6 servingsPrep
140 minCook
20 minReady
160 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅛ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
peanut oil
|
|
| 2.5 | ml |
salt
|
|
| 3 | each |
garlic cloves
chopped fine |
|
| 1.3 | ml |
ginger
freshly grated |
|
| Vegetables | |||
| 6 | each |
mushrooms, chinese
dried, soaked for 2 hours, cut julienne |
*
|
| 237 | ml |
napa (Chinese) cabbage
|
|
| 59 | ml |
lily buds, dried
dried, soaked for 1 hour |
* |
| 57.8 | ml/g |
bean curd
skin, dried, soaked for one hour |
|
| 118 | ml |
bamboo shoots
cut julienne |
|
| Sauce | |||
| 3E+1 | ml |
foo yee
|
* |
| 15 | ml |
soy sauce, light
|
|
| 0.6 | ml |
sugar
|
|
| 1E+1 | ml |
sesame oil
|
|
| 2.5 | ml |
white pepper
ground |
|
| 5 | ml |
thai chili paste
garlic and red chile |
|
| Additional | |||
| 115.6 | ml/g |
noodles
cellophane, (sai fun) soaked for one hour |
|
| 473 | ml |
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.
