pasta- Rice noodles with broccoli and lemon

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Flat Rice Noodles with Broccoli and Lemon Sauce

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-09 Pasta

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds broccoli pieces -- 6 cups

(or 1 large bunch broccoli, stems trimmed

and florets cut into bite-size pieces)

12 ounces flat rice noodles

1/2 teaspoon grated lemon zest

3 tablespoons lemon juice

1/4 cup vegetable broth

1 tablespoon soy sauce

2 teaspoons granulated cane juice

1 1/2 tablespoons peanut or canola oil

4 medium garlic cloves -- minced

1 tablespoon minced fresh gingerroot

1 large red bell pepper -- in thin strips

 

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

crisp-tender, about 1 1/2 minutes. Use slotted spoon to transfer broccoli to

bowl and set aside. Add noodles to boiling water and cook until al dente, about

5 minutes. Drain and rinse the noodles under warm running water to remove excess

starch. Set noodles aside.

 

2. Combine lemon zest and juice, broth, soy sauce, and granulated cane juice in

small bowl and set aside.

 

3. Heat oil in large wok or nonstick skillet. When oil is quite hot, add garlic

and ginger and stir-fry until fragrant, about 20 seconds. Add pepper and

stir-fry until slightly softened, about 30 seconds. Add broccoli and stir-fry

until heated through, about 30 seconds.

 

4. Add noodles and reserved sauce and stir-fry just long enough to combine

ingredients and reheat noodles, about 1 minute. Serve immediately.

 

PER SERVING: 407 calories (13% CFF), 5 g protein, 6 g fat, 87 g carbohydrates, 5

g fiber, 196 mg sodium, 35% vitamin A, 276% vitamin C, 9% calcium

 

Source:

" Natural Health, 1999-03 "

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Per Serving (excluding unknown items): 29 Calories; trace Fat (8.9% calories

from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; trace Cholesterol;

360mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat.

 

NOTES : This simple dish relies on flat rice noodles that are wider than

linguine but narrower than fettuccine. They are sometimes sold as jasmine rice

noodles. You may use rice noodles that are broader than fettuccine, but avoid

rice vermicelli because this dish does not have enough sauce to coat them

adequately.

 

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

 

..

=^..^= PatH (Pat Hanneman)

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