BROCCOLI STIR FRY WITH NOODLES
Steps:
- Bring water to a boil. Place rice noodles in a large mxing bowl, pour boiling water over them and let them soften, about 15 minutes. When soft, drain and cut the noodles with kitchen scissors into 2-inch lengths and set aside.
- In a bowl combine ketchup, oyster sauce, lime juice, red pepper flakes, sugar and chicken broth.
- Heat oil in a large skillet or wok, over high heat. Add the garlic and stir fry for 10 seconds. Add broccoli and stir fry until it turns bright green, about 1 minute. Add ketchup mixture and bring to a simmer. Add cut soaked rice noodles and stir the ingredients together. Cover and simmer until broccoli is barely tender, 2 to 3 minutes.
- Season with salt and serve immediately sprinkled with cilantro and peanuts; serve with lime wedges.
NOODLES WITH STIR-FRIED TOFU AND BROCCOLI
Steps:
- Cut the tofu into 1/2-inch-thick slices. Blot well between several layers of paper towel or clean tea-towels, then cut into 1/2-inch dice.
- Cook the noodles according to package directions and drain.
- Meanwhile, heat the oil in a stir-fry pan, wok, or extra-large skillet. Add the tofu and stir-fry over medium-high heat until golden on most sides; transfer to a plate.
- Combine the broccoli and about 1/4 cup of water in the stir-fry pan. Cover and steam until the broccoli is tender-crisp.
- Add the tofu and cooked noodles to the pan along with the stir-fry sauce. Toss gently and thoroughly. Continue to cook just until everything is heated through, and serve.
- Menu
- Noodles with Stir-Fried Tofu and Broccoli (this page)
- Maple-Roasted Carrots (page 207)
- or
- Broiled Japanese Eggplant (page 214)
- Corn Slaw (page 34)
- nutrition information
- Calories: 393
- Total Fat: 13g
- Protein: 16g
- Carbohydrate: 52g
- Cholesterol: 0mg
- Sodium: 375mg
CRISPY NOODLE PANCAKE
Categories Onion Pasta Side Fry Quick & Easy Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 4
Steps:
- Cook noodles in large pot of boiling water 1 1/2 minutes, stirring occasionally. Drain. Rinse with cold water. Drain well. Toss with green onions, 1 teaspoon vegetable oil, and pepper in bowl.
- Heat 1 1/2 tablespoons vegetable oil and sesame oil in a heavy 9-inch nonstick skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown, about 6 minutes. Turn and cook second side until light brown, 6 minutes. Drain on paper towels. Cut into wedges.
WALNUT BROCCOLI STIR-FRY
Make and share this Walnut Broccoli Stir-Fry recipe from Food.com.
Provided by VeggieChallenge
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions and carrots with oil in a wok or large pot until onion is tender. • Add mushrooms, broccoli and nuts and stir for one or two minutes.
- Add the water, cover with a lid, and simmer for a few minutes until broccoli is bright green. Don't overcook. • Add soy sauce, salt and pepper, and cornstarch dissolved in cold water (to thicken the sauce).
- Serve with brown rice or whole-grain noodles.
- Variations: Be creative! Experiment with different combinations of fresh veggies, tofu, seeds or nuts. For more flavour, try adding ginger, garlic, or miso.
- Source: Source: Vegetarian Tastes of Toronto, p. 71.
Nutrition Facts : Calories 261.5, Fat 17.1, SaturatedFat 1.9, Sodium 830.9, Carbohydrate 23.3, Fiber 7, Sugar 7.3, Protein 9.4
NOODLE PANCAKE WITH STIR-FRIED BROCCOLI AND TAMARI WALNUTS
This is a recipe from the book "365 Ways to Cook Pasta". It was so amazingly delicious I had to share it! We served this with pork chops marinated in leftover dumpling dipping sauce from the Blue Ginger cookbook. The meal came together very quickly and would be delicious and a neat presentation for company. One word of caution: an extra pair of hands can be very useful when turning the pancake. Also, I used Hodgesdon Mill Whole Wheat Fettucini with Milled Flax Seed since that was what I had on hand, and it was AWESOME! Increase the cooking time when boiling and when making the pancake if using a thicker noodle like that.
Provided by kitchengrrl
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Tamari Walnuts:.
- To make the tamari walnuts, heat the oil in a medium skillet. Add the walnuts and stir-fry until fragrent, about 10 seconds. Sprinkle with tamari or soy sauce and stir-fry until coated and crisp, about 20 seconds. Do not overcook. Spoon onto a plate to cool.
- Pancake and Broccoli:.
- Cook the noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, rinse with cold water, and drain again.
- Place the noodles on a clean kitchen towel and blot to remove excess moisture. Return noodles to cooking pot and toss with 1 t sesame oil. Set aside.
- In a small bowl, stir the remaining teaspoon sesame oil, rice vinegar, hoisin sauce, soy sauce, sugar, cornstarch and salt until smooth. Set aside.
- Select two large heavy skillets, or a skillet and a wok. Heat 3 T oil in each pan.
- Add the noodles to the skillet, arranging them in a uniform layer. Cover and cook over med-high heat 5 to 6 minutes, shaking skillet occasionally to prevent sticking.
- To the wok or second skillet, add the ginger, garlic and red pepper. Stir-fry until fragrent, about 20 seconds, taking care not to burn the garlic. Addd the broccoli and stiry fry until coated with the oil and sesasonings. Cover and cook over med heat until crisp-tender, about 4 minutes. Add the sauce mixture and stir to coat. Stir-fry over med heat until thickened, about 3 minutes.
- When the noodle pancake is browned and crisped on one side, place a large platter or lid on top of skillet and carefully invert so that pancake is crisp-side up on plate. Slide the pancake, crisp side up, back into the skillet and brown the other side, covered, over med-high heat about 3 minutes.
- To serve, transfer the moodle pancake to a platter. Spoon the broccoli mixture on top and sprinkle with the tamari walnuts. Use a large spatula to cut into wedges and serve immediately.
- For Vegan option use eggless pasta.
Nutrition Facts : Calories 627.6, Fat 38.9, SaturatedFat 5.1, Cholesterol 48, Sodium 859.3, Carbohydrate 59, Fiber 7.1, Sugar 7.5, Protein 15.9
STIR-FRIED BEEF AND BROCCOLI WITH NOODLES
Looking for spicy? Add more crushed red pepper to this veggie-filled noodle dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- For sauce: In a small bowl, combine beef broth, soy sauce, vinegar, cornstarch, ginger, garlic, and crushed red pepper; set aside.
- Trim fat from meat. Cut meat across the grain into thin slices; set aside.
- In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add broccoli and carrots. Cook and stir for 5 to 6 minutes or until crisp-tender; remove from wok.
- Add the remaining 1 teaspoon oil to wok. Add beef. Cook and stir for 2 to 3 minutes or until desired doneness. Push meat from center of wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add green onions. Stir to coat all ingredients with sauce. Cook and stir until heated through.
- Serve beef mixture over hot cooked noodles.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 55 mg, Fat 1/2, Fiber 8 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
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