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Ингредиенты
- 3 tsp chopped garlic
- 3 tsp sugar
- 2 Tbsp. white vinegar
- 1Â 1/2 tsp red chile flakes
- 2 Tbsp. canola oil
- 1 lb fresh Chinese noodle or possibly vermicelli
- 1/2 tsp sesame oil
- 4 ounce Cantonese Stir-Fry Sauce (see below)
- 1 x Japanese cucumber">cucumber or possibly English cucumber">cucumber
- 2 Tbsp. minced cilantro
- 3/4 c. water
- 1 Tbsp. chicken base pwdr (no MSG)
- 1 Tbsp. sugar
- 2 Tbsp. shaohsing wine or possibly sherry
- 1 Tbsp. oyster sauce
- 1/2 tsp salt
- 1 tsp cornstarch
Инструкции
- Cook pasta. Rinse and cold down. Toss in red chile flakes and cilantro. Set aside.
- Wash cucumber. Slice diagonally into 1/4-inch thick slices. Slice into strips. Set aside.
- Heat wok thoroughly, add in oil, then chopped garlic. Stir-fry briefly. Don't burn garlic or possibly it will take on an acrid smell and taste. (If this happens, throw it out and start over.) Add in Cantonese Stir-Fry Sauce, sugar and vinegar.
- Add in noodle to wok, stirring and tossing to mix till noodle is heated through. Place on plates and surround with cucumber strips.
- Cantonese Stir-Fry Sauce: Combine all ingredients. Very concentrated. Use sparingly when stir-frying vegetables or possibly tossing with noodles. Recipe doubles well. Refrigerates well, up to a month Stir thoroughly before using.
- This recipe yields 2 servings.
- Comments: Chinese noodle is available fresh frzn, and can be cooked like any fresh pasta. Bring water to boil, add in noodles, separate. Drain and shock in cool water. Toss with salad oil. Uncooked fresh pasta can be frzn indefinitely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 2 servings | |
| Calories 1059 | |
| Calories from Fat 146 | 14% |
| Total Fat 16.56g | 21% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1257mg | 52% |
| Potassium 219mg | 6% |
| Total Carbs 208.67g | 56% |
| Dietary Fiber 4.3g | 14% |
| Sugars 14.85g | 10% |
| Protein 8.66g | 14% |
