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A combination of rice noodles and stir-fry vegetables make this spicy dish a favorite in any household. Can serve as an entree or a side dish.
Preparation facts
Servings: 4
Yield: 8 cups (1.9L)
Ingredients
1/4 cup (120mL) rice vinegar
3 Tbs (45mL) soy sauce, low sodium
2 Tbs (20g) brown sugar
1 tsp (3g) cornstarch
2 tsp (10mL) sesame oil, divided
1/2 tsp (1g) red pepper flakes
7 oz (200g) rice noodles, uncooked
2 cloves garlic, minced
1 carrot, shredded
1 green chili pepper, fresh, sliced lengthwise very thin
3 green onions, chopped in 4-inch (10cm) pieces & slivered lengthwise
2 cups (180g) nappa cabbage, (Chinese cabbage), shredded
Directions
In a small bowl, mix rice vinegar, soy sauce, brown sugar, cornstarch, one tsp sesame oil and red pepper flakes. Set aside.
Prepare noodles according to package directions.
Heat one tsp (5g) of sesame oil in a large skillet or wok. Add garlic, carrot, green chili and onions, stir fry for 1 to 2 minutes. Add cabbage and stir fry 2 to 3 minutes. Pour sauce over vegetables and cook for 2 minutes until hot and bubbly. Cover vegetables to keep warm.
Pour vegetables and sauce over cooked noodles. Mix together and serve.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
