Sesame Broccoli Stir-Fry with Noodles
67
Had some broccoli and mushrooms needed to use up, this recipe was a perfect fit. I also slice a carrot and added into the stir-fry, which made the dish look more colorful and inviting...
Ingredients
| 2 | cups |
egg noodles
uncooked |
|
| 1 | tablespoon |
sesame seeds
|
|
| 1 | tablespoon |
peanut oil
|
|
| 2 | cloves |
garlic
minced |
|
| 4 | cups |
broccoli florets
fresh |
|
| 8 | ounces |
water chestnuts
drained |
|
| 4.5 | ounces |
mushrooms
drained |
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
white wine
dry or chicken broth |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
cornstarch
|
Directions
Cook noodles to desired doneness as directed on package.
Meanwhile, in large skillet or wok, cook and stir sesame seed Remove from skillet; set aside.
In same skillet, heat oil over medium-high heat until hot. Add garlic; cook and stir 30 seconds.
Add broccoli, water chestnuts and mushrooms; cook and stir 6 -7 minutes or until broccoli is crisp-tender.
Drain noodles; set aside.
In small bowl, combine broth, wine, soy sauce and cornstarch.
Add noodles and cornstarch mixture to skillet, cook and stir until thickened and bubbly.
Sprinkle with sesame seeds and serve warm.
