Spicy Oriental Noodles
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 25 minutes 7 to 8 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 ounces Chinese noodles (medium thickness) 5 tbsps oil 4 carrots, cut into thinly sliced rounds
8 ounces broccoli, cut into flowerets 4 green onions, diagonally sliced 12 Chinese mushrooms, soaked 30 minutes
1 clove garlic, peeled 1-2 tsps chili sauce, mild or hot 4 tbsps soy sauce
4 tbsps rice wine or dry sherry 2 tsps cornstarch



1 Cook the noodles in boiling, salted water for about 4 to 5 minutes. Drain well, rinse under hot water to remove starch, and drain again. Toss with about 1 tbsp of the oil to prevent sticking.
2 Place the carrots, broccoli, and green onions in boiling water for about 2 minutes to blanch. Drain and rinse under cold water to stop them cooking, and leave to drain dry. Remove and discard the mushroom stems and slice the caps thinly. Set aside with the other vegetables.
3 Heat a wok and add the remaining oil with the garlic clove. Leave the garlic in the pan while the oil heats and them remove it. Add the carrots and broccoli, and stir-fry about 1 minute. Add mushrooms and onions, and continue to stir-fry, tossing the vegetables in the pan continuously.
4 Combine the chili sauce, soy sauce, wine, and cornstarch, mixing well. Pour over the vegetables and cook until the sauce clears. Add the noodles, toss together well to heat them through, and serve immediately.

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