LINDA'S KITCHEN -- Stir-Fry of Spring Vegetables with Noodles

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* Exported from MasterCook *

 

Stir-Fry of Spring Vegetables with Noodles

 

Recipe By :Linda's Kitchen, Linda McCartney

Serving Size : 4 Preparation Time :0:00

Categories : Linda's Kitchen (McCartney)

 

Amount Measure Ingredient -- Preparation Method

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3 green onions -- finely sliced

1 1/2 " piece fresh gingerroot -- peeled & finely grated

2 cloves garlic -- finely sliced

3 ounces thin green beans

6 ounces baby corn

1 pound zucchini

1/2 pound leeks

1/2 pound young carrots

2 tablespoons vegetable oil

3 tablespoons soy sauce

1 tablespoon bean sauce

2 tablespoons dark sesame oil

1/2 pound Chinese egg noodles or rice noodles -- cooked & drained

6 ounces firm tofu -- cut in cubes and browned in olive oil

(optional)

2 tablespoons sesame seeds

 

Prepare the green onions, ginger, and garlic. Trim all the vegetables and slice

them finely, diagonally.

Heat the oil in a wok and add all the prepared vegetables plus the green onions,

ginger, and garlic. Stir-fry briskly together for 4 to 5 minutes. Add the soy

sauce and bean sauce and stir-fry 2 minutes longer, then cover and cook gently

until all the vegetables are tender but still slightly crisp, about 5 minutes.

Add the dark sesame oil. Add the cooked noodles and the browned tofu, if using,

and toss to mix with the vegetables. Sprinkle with the sesame seeds and serve

immediately.

 

Typed by Karen C. Greenlee <greenlee

 

 

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Per serving: 237 Calories (kcal); 18g Total Fat; (65% calories from fat); 8g

Protein; 14g Carbohydrate; 0mg Cholesterol; 791mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0