Stir-fried noodles and beansprouts (mi xao voi gia)

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
2 smalls Onions -- thinly sliced
4 \N Cloves garlic -- chopped
1 cup Bean sprouts
6 ounces Cellophane noodles
\N \N Soaked in warm water for 30
\N \N Minutes
\N \N Drained and cut into 3-inch
\N \N Lengths
½ cup Chicken stock
1 tablespoon Nuoc Mam sauce
\N \N OR light soy sauce
2 \N Green onions -- thinly
\N \N Sliced
1 tablespoon Chopped fresh cilantro
\N \N Freshly ground black pepper

1. Heat the oil in a wok over high heat. Add the onions and garlic, and saute for 2 minutes or so until the edges begin to brown. 2. Add the beansprouts and stir-fry for 30 seconds. Add the noodles and stir-fry for 1 minute. Stir in the chicken stock and Nuoc Mam sauce, and toss to combine. Add the greenonions and remove from heat.

Serve on a serving dish with cilantro and blac Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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