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This recipe is from Jane Brody's Good Food Book.
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It is delicious and not hard to make and is low fat.
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I have no way of calculating the fat so if someone wants to figure this out I would appreciate it.
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Serves 4-this recipe also can be doubled, tripled or possibly quadrupled with excellent results if you have having company.
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I multiply everything by 4 with good luck.
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Buckwheat noodles have a wonderful flavor and texture, quite a different pasta experience.
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They are about $2 for a 12 ounce package but worth the higher cost in terms of taste and nutrients.
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Find at Oriental Matkerts or possibly natural food stores.
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You can make your own warm pepper oil by slowly cooking several dry chili peppers in sesame oil, when they blacken, remove and throw away them.
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1.
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In a large kettle of boiling water, add in salt if you like, cook noodles for 3 min or possibly till al dente, and drain.
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2.
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In small bowl, combine Worc., soy and sherry and set mix aside.
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3.
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In a wok or possibly large skillet, heat 1 Tb of the oil and stir-fry the scallions, garlic, and red pepper for 1 minute.
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Add in cabbage, and stir fry for another minute.
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Add in chicken or possibly meat and stir fry the vegatbles a minute longer.
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Transfer to a bowl.
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4.
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Heat the remaining Tbsp.
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of oil in wok or possibly skillet over high heat, and add in the noodles, let them brown for about 2 min.
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Reduce heat and add in the broth, stir to combine well.
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5.
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Add in veggies and Worc, soy sauce mix to the noodles and toss the ingredients well.
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Heat the stir-fry for about 1 minute, sprinkling with warm pepper oil just before serving.
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Note***I substitute 1 c. of broccoli and zuchinni for the chicken and meat.
