GH: Broccoli Stir-Fry with Rice noodles

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* Exported from MasterCook *

 

Broccoli Stir-fry with Rice Noodles

 

Recipe By :Fall's Bounty

Serving Size : 4 Preparation Time :0:00

Categories : !Good Housekeeping

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 limes

8 ozs dried flat rice noodles -- about 1/4 " wide

2 tbsps vegetable oil

16 ozs broccoli flowerets

3 med carrots -- each cut lengthwise in half, then

crosswise into 1/4 " thick slices

2 head baby bok choy -- cut crosswise into 1 " slices (about

6 oz)

1 c light unsweetened coconut milk -- not cream of

coconut

2 tbsps brown sugar

3 tbsps reduced-sodium soy sauce

2 tbsps fish sauce

1/4 tsp crushed red pepper

3 garlic cloves -- crushed with a garlic press

1 tbsp grated peeled gingerroot

1 c fresh basil and/or mint leaves -- loosely packed and

coarsely chopped

 

From limes, grate 1 tsp peel and squeeze 1/4 cup juice.

 

In large saucepot, heat 3 quarts water to boiling over high heat; remove

saucepot from heat. Place noodles in water; soak 6 to 8 minutes to soften.

Drain noodles; rinse under cold running water and drain again. Set aside.

 

Meanwhile, in deep nonstick 12-inch skillet, heat 1 tbsp oil over

medium-high heat until hot. Add broccoli, carrots, and 1/4 cup water; cover

and cook 7 minutes or until vegetables are tender-crisp, stirring once or

twice. Add bok choy to skillet and cook, uncovered, 3 to 4 minutes or just

until vegetables are tender. Transfer vegetables to serving bowl.

 

In 4-cup liquid measuring cup, measure 2/3 cup water; stir in coconut milk,

sugar, soy sauce, fish sauce, crushed red pepper, and lime juice until

blended.

 

In same skillet, heat remaining 1 tbsp oil over medium-high heat until hot.

Add garlic, ginger, and lime peel; cook 30 seconds, stirring. Add

coconut-milk mixture; heat to boiling. Stir in noodles and vegetables; heat

through.

 

Transfer noodle mixture to same serving bowl. Toss with basil and/or mint

to serve.

 

Source:

" Good Housekeeping Oct 2000 "

 

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Per Serving (excluding unknown items): 177 Calories; 8g Fat (38.7% calories

from fat); 5g Protein; 25g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol;

503mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Fruit; 1 1/2

Fat; 1/2 Other Carbohydrates.

 

NOTES : Inspired by our favorite noodle dishes at Thai restaurants, this

recipe incorporates lots of colorful fresh vegetables and pungent herbs into

a lime-spiked coconut sauce.

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