Lite: rice noodles with broccoli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Rice vermicelli noodles |
| 4 | cups | Small broccoli florets |
| 3 | cups | Bean sprouts |
| 1 | tablespoon | Vegetable oil |
| 2 | Garlic cloves, minced | |
| 1 | Red chili pepper, seeded and chopped, or 1/4 ts red pepper flakes | |
| 3 | tablespoons | Oyster sauce |
| 2 | tablespoons | Lime juice |
| 1 | tablespoon | Fish sauce |
| 1 | tablespoon | Gingerroot, minced |
| 1 | teaspoon | 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@...