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Ready In:
25 minutes
Serves: 5
The different vegetables used in this recipe bring in different colors, antioxidants, and health benefits. They also add moisture, which means less oil is needed.
What you'll need
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Large pot
Stovetop
Strainer
Nonstick wok or pan
Spatula or spoon
Ingredients
Serves 5
10 cups Water
1 pound Egg Noodles uncooked
1 tablespoon Vegetable Oil or of Olive Oil
3 cups Bean Sprouts
1 cup Bamboo Shoots julienned
1/2 cup Carrots shredded
1/2 cup Dried Shiitake Mushrooms soaked for 30 minutes or until soft, stems removed, and julienned
2 Green Onions julienned
1/2 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Soy Sauce
Directions
1.In a large pot over high heat, bring 10 cups of water to boil. Cook noodles in boiling water until tender or “al-dente,” approximately 5 - 7 minutes, drain and set aside.
2.Heat a nonstick wok or pan over high heat. Add ½ tablespoon oil, swirling to coat the pan, add noodles and pan-fry until noodles are golden, about 7 to 10 minutes. Remove noodles from wok.
3.Add remaining ½ tablespoon oil to wok, add vegetables, and stir-fry until just cooked, about 5 to 7 minutes.
4.Return noodles to the wok, add salt, sugar and soy sauce. Stir to combine and serve.
Chef's Tips
- The term “julienne” means thin strips.
Nutrition Facts
Serving Size 1.50 cup
Serving Per Container 5
| Amount Per Serving | ||
|---|---|---|
| Calories 425 | ||
| % Daily Value* | ||
| Total Fat 6 g | 8% | |
| Saturated Fat 1 g | 5% | |
| Sodium 445 mg | 19% | |
| Total Carbohydrate 77 g | 28% | |
| Dietary Fiber 6 g | 21% | |
| Protein 16 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Healthy Chinese Cuisine
Source: NEOP Chinese Project of the Chinatown Public Health Center SF Department of Public Health
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