pasta: wheat noodles and green beans

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* Exported from MasterCook *

 

Chinese Wheat Noodles with Green Beans and Ginger

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-09 Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 pound green beans -- trimmed, cut

(into 1 1/2-inch pieces)

12 ounces dried chinese wheat noodles

(the width of spaghetti)

5 tablespoons vegetable broth

3 tablespoons soy sauce

2 tablespoons mirin or sherry

1 tablespoon peanut or canola oil

1 tablespoon asian sesame oil

4 medium garlic cloves -- minced

3 tablespoons minced fresh gingerroot

1/4 cup snipped chives

 

1. Bring 4 quarts of water to boil in large pot. Add green beans and cook until

crisp-tender, about 2 minutes. Use slotted spoon to transfer beans to bowl. Add

noodles to boiling water and cook until al dente, 3 to 5 minutes. Drain and

rinse under warm running water to remove excess starch. Set noodles aside.

 

2. Combine broth, soy sauce, and mirin in small bowl and set aside.

 

3. Heat oils in large wok or nonstick skillet. When oils are quite hot, add

garlic and ginger and stir-fry until fragrant, about 20 seconds. Add green beans

and cook until slightly softened, about 1 minute.

 

4. Add noodles, reserved sauce, and chives and stir-fry to combine ingredients

and reheat noodles, about 1 minute. Serve immediately.

 

PER SERVING: 427 calories (15% CFF), 11 g protein, 7 g fat, 80 g carbohydrates,

6 g fiber, 458 mg sodium, 14% vitamin A, 37% vitamin C, 5% calcium

 

Source:

" Natural Health, 1999-03 "

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NOTES : This simple recipe gets its flavor from an abundance of ginger. Other

green vegetables, including asparagus or broccoli, can be used in place of the

beans. Cut the asparagus in half lengthwise and then into 1 1/2-inch pieces;

trim the broccoli florets into bite-size pieces.

 

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=^..^= PatH (Pat Hanneman)

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