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Ингредиенты
- 2 sht of Chinese egg noodles
- 3 c. shredded bok choy (or possibly cabbage)
- 3 c. sliced chestnut mushrooms (or possibly whatever kind you have)
- 1 1/2 c. bean shoots
- 1 1/2 c. baby corn
- 1 c. water chestnuts
- 1 c. mange tout (pea pods)
- 1 c. shredded carrot
- 3 x spring onions (scallions), minced
- 1 x sweet yellow pepper, sliced
- 1 x red pepper, sliced
- 2 x cloves garlic, crushed
- 1/4 c. light soy sauce
- 3 tsp Chinese five spice (aniseed, cinnamon, fennel, pepper, clove)
- 2 tsp grnd ginger root
Инструкции
- Put the noodles in boiling water and boil for 5 min. If you have the ready-for-the-wok kind of noodles, great. Make sure your wok is really warm, then add in some sesame oil. Put all of the vegetables in the wok, and stir-fry for 3 min. Add in the noodles, soy sauce and all of the spices. Stir-fry for a further 2 min.
- Serves 4, keeps well overnight for leftovers the next day. A really good recipe for OAMC, as long as you leave out the noodles till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 209 | |
| Calories from Fat 12 | 6% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 960mg | 40% |
| Potassium 891mg | 25% |
| Total Carbs 42.86g | 11% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.94g | 3% |
| Protein 7.97g | 13% |
