Stir-Fried Noodles, Ming Jiang Style
- Active Time 20m
- Total Time 20m
Makes 8 servings
- 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
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 sautepan. 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.
nutrition information per serving
195 calories; 6g total fat; 16mg cholesterol; 501mg sodium; 29g carbohydrates; 7g fiber; 11g 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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