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Stir-Fried Noodles, Ming Jiang Style
Source: Burt Wolf's Table
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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Makes 8 servings
RECIPE INGREDIENTS
1/2 pound flat thin noodles
2 tablespoons vegetable oil
4 cups sliced cabbage
1/2 cup sliced mushrooms
2 cups sliced carrots
2 cups green beans, cut into bite-size pieces
1 cup precooked ham or precooked bacon, cut into bite-size pieces
1 cup chicken stock
1/4 cup soy sauce
1/2 teaspoon freshly ground pepper
DIRECTIONS
Cook the noodles in at least 1 quart of boiling water until they are just done. They should be firm to the bite, not soft.
While the noodles are cooking, heat the vegetable oil in a wok or high-sided sauté pan. As soon as the oil is hot, add the cabbage, mushrooms, carrots, green beans, and ham or bacon, and stir-fry for 2 minutes.
When the noodles are cooked, drain from the water and add to the wok. Stir-fry for 1 minute. Add the chicken stock, soy sauce, and pepper and stir-fry for 2 minutes more.
Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield: Yield:  Makes 8 servings
Calories: 195
Fat. Total: 6g
Fiber: 7g
Carbohydrates, Total: 29g
Sodium: 501mg
% Cal. from Fat: 28%
Cholesterol: 16mg
Protein: 11g
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