Vegetable Stir-Fry Over Crisp Noodles Recipe

Name: Vegetable Stir-Fry Over Crisp Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crisp noodles:; 1 (12-ounce) package fine egg noodles; 1 1/2 teaspoons dark sesame oil; 1 teaspoon vegetable oil; Sauce:; 1 1/2 cups fat-free, less-sodium chicken broth; 6 tablespoons oyster sauce; 1/4 cup sake (rice wine); 1 1/2 tablespoons cornstarch; 1 teaspoon dark sesame oil; 1 teaspoon low-sodium soy sauce; Vegetables:; 2 teaspoons vegetable oil; 1 1/2 tablespoons minced peeled fresh ginger; 4 large garlic cloves, minced; 4 cups julienne-cut leek (about 4 small); 3 cups shredded carrot (about 6 small); 2 cups sliced shiitake mushroom caps (about 3 ounces); 4 cups fresh bean sprouts

Servings: persons

Crisp noodles:
1 (12-ounce) package fine egg noodles
1 1/2 teaspoons dark sesame oil
1 teaspoon vegetable oil
Sauce:
1 1/2 cups fat-free, less-sodium chicken broth
6 tablespoons oyster sauce
1/4 cup sake (rice wine)
1 1/2 tablespoons cornstarch
1 teaspoon dark sesame oil
1 teaspoon low-sodium soy sauce
Vegetables:
2 teaspoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
4 large garlic cloves, minced
4 cups julienne-cut leek (about 4 small)
3 cups shredded carrot (about 6 small)
2 cups sliced shiitake mushroom caps (about 3 ounces)
4 cups fresh bean sprouts

1
Preheat broiler.
2
To prepare the noodles, cook according to package directions, omitting salt and fat. Rinse with cold water, and drain well. Combine noodles, 1 1/2 teaspoons sesame oil, and 1 teaspoon vegetable oil in a large bowl; toss well to coat. Divide noodle mixture evenly into 6 (1-inch-thick) nests on 2 baking sheets. Place 1 baking sheet on oven rack 3 inches from heat; broil 10 minutes. Carefully turn nests over, and broil 6 minutes or until golden brown. Set aside. Repeat procedure with remaining nests.
3
To prepare the sauce, combine broth and next 5 ingredients (broth through soy sauce); stir well with a whisk. Set aside.
4
To prepare vegetables, heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 10 seconds. Add leek, carrot, and mushrooms; stir-fry 2 minutes. Add sauce; bring to a boil, and cook 2 minutes or until thick. Stir in sprouts; cook until thoroughly heated. Spoon vegetables over nests.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Crisp noodles:, 1 (12-ounce) package fine egg noodles, 1 1/2 teaspoons dark sesame oil, 1 teaspoon vegetable oil, and more.

Yes, Vegetable Stir-Fry Over Crisp Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stir-Fry Over Crisp Noodles

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