Lite: Rice Noodles With Broccoli Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Rice vermicelli noodles,
4 cup: Small broccoli florets,
3 cup: Bean sprouts,
1 tbsp: Vegetable oil,
2: Garlic cloves, minced
1: Red chili pepper, seeded and chopped, or 1/4 ts red pepper flakes
3 tbsp: Oyster sauce,
2 tbsp: Lime juice,
1 tbsp: Fish sauce,
1 tbsp: Gingerroot, minced
1 tsp: Granulated sugar,
3: Green onions, chopped
Directions:
Soak noodles in warm water for 15 minutes; drain. In large pot of
boiling water, cook broccoli for 2 minutes. Add noodles; cook for 1
minute or until tender. Add bean sprouts; drain.
Meanwhile, in wok or large nonstick skillet, heat oil over medium
heat. Add garlic; cook, stirring constantly, for 1 minute. Stir in
chili pepper, oyster sauce, lime juice, fish sauce, ginger and sugar;
cook for 1 minute.
Mix noodle mixture into wok; cook, stirring, for 1 minute. Sprinkle
with green onions.
Per serving: about 205 calories, 9 g Protein, 4 g fat, 36 g
carbohydrate good source iron.
Source: Canadian Living magazine Apr 95 Presented in article by Ann
Lindsay: "Health & Well-Fare: Thai into the Trend"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
boiling water, cook broccoli for 2 minutes. Add noodles; cook for 1
minute or until tender. Add bean sprouts; drain.
Meanwhile, in wok or large nonstick skillet, heat oil over medium
heat. Add garlic; cook, stirring constantly, for 1 minute. Stir in
chili pepper, oyster sauce, lime juice, fish sauce, ginger and sugar;
cook for 1 minute.
Mix noodle mixture into wok; cook, stirring, for 1 minute. Sprinkle
with green onions.
Per serving: about 205 calories, 9 g Protein, 4 g fat, 36 g
carbohydrate good source iron.
Source: Canadian Living magazine Apr 95 Presented in article by Ann
Lindsay: "Health & Well-Fare: Thai into the Trend"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp