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Thin noodles look best in this sesame-flavoured stir-fry. Look for fine noodles, nested vermicelli, or capellini in the Asian foods or pasta section of your supermarket.
- 3 ounces dried fine noodles
- For the Sauce:
- 5 ounces chicken stock
- 2 teaspoons cornstarch
- 1 1/2 teaspoons soy sauce
- 1 teaspoon rice vinegar or white vinegar
- 1/8 to 1/4 teaspoon crushed dried chilies
1 tablespoon cooking oil
- 2 teaspoons toasted sesame oil
- 10 ounces broccoli florets
In a large saucepan, bring 2 quarts of water to a boil. Add the noodles and boil, uncovered, 5-7 minutes or till just tender, stirring occasionally. (Or, cook according to package directions.) Drain.
FOR THE SAUCE:
In a small bowl, combine the stock, cornstarch, soy sauce, vinegar and crushed dried chilies. Set aside.
In a wok or large frying pan, heat the cooking and sesame oils over medium-high heat. Add the broccoli; stir-fry for 3-4 minutes, or till crisp-tender. Stir the sauce and add to the pan along with the cooked noodles. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
108 calories; 5g total fat; 13mg cholesterol; 109mg sodium; 13g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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