Step By Step Japanese and Korean Cooking/1999

Fried Noodles
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 25 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup sesame seeds 2 tablespoons oil 2 teaspoons sesame oil
4 green onions, chopped 2 cloves garlic, finley chopped 2 teaspoons finely chopped red chili
4-3/4 oz raw shrimp, rinsed 4-3/4 oz fresh firm tofu, diced 3-1/3 oz button mushrooms, thinly sliced
1 red bell pepper, cut into thin strips 2 tablespoons water 2 tablespoons soy sauce
2 teaspoons sugar 9-2/3 oz packet Chinese wheat-flour noodles



1 Roast the sesame seeds in a frying pan over medium heat for 3-4 minutes, shaking the pan gently, until seeds are a nutty brown. Remove from pan at once. Crush in a food mill or with a mortar and pestle.
2 Combine oil and sesame oil in a small bowl and pour about half into a wok or a large heavy-based frying pan. Heat over medium-high heat. Stir-fry onions, garlic, chili and shrimp for 2 minutes; remove from pan and set aside. Stir-fry tofu, tossing occasionally until lightly golden, then remove from pan and set aside. Add the remaining oil to pan and add vegetables; stir-fry for 3 minutes or until just crisp.
3 Add water, soy sauce, sugar and noodles to pan. Toss gently to separate and coat noodles in liquid. Cover, steam for 5 minutes; toss well. Add shrimp and tofu; toss for 3 minutes over medium heat. Sprinkle with crushed sesame seeds; serve.

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