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