Asian Garden Noodles
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2-3 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 ounces uncooked vermicelli 4-1/2 teaspoons cornstrach 1/4 teaspoon white pepper
1 cup 1/3-less salt chicken broth 3 tablespoons lite soy sauce 3/4 teaspoon distilled white vinegar
1 pound fresh broccoli, trimmed 2 tablespoons vegetable oil 1 teaspoon minced fresh ginger root
2 medium carrots, cut diagonally into thin slices 1 medium onion, thinly sliced 1 tablespoon water
1/4 pound fresh mushrooms, cut into quarters



1 Cook vermicelli according to package directions, omitting salt; drain and keep warm.
2 Meanwhile, combine cornstarch, pepper, chicken broth, lite soy sauce and vinegar in small bowl; set aside. Remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices. Heat oil in hot wok or large skillet over high heat. Add ginger; stir-fry 10 seconds. Add broccoli, carrots and onion; sprinkle with water. Stir-fry 5 minutes. Add mushrooms; stir-fry 30 seconds longer. Add lite soy sauce mixture; cook and stir until sauce boils and thickens. Serve vegetables and sauce over vermicelli.

Back