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Tossed Rice Noodles With Chop Suey

Chinese.wok's picture
Ingredients
  Vegetable oil 60 Milliliter (1/4 Cup)
  Chopped fresh ginger 1 Teaspoon
  Onion 1 , shredded
  Broccoli florets 1⁄4 Pound (110 Grams)
  Vegetable stock 125 Milliliter (1/2 Cup)
  Fresh mushrooms 1⁄2 Pound, cut in 1/2 inch slices (225 Grams)
  Bean sprouts 1⁄2 Pound, roots removed (225 Grams)
  Bamboo shoots 5 Ounce, sliced (150 Grams)
  Water chestnuts 2 Ounce, sliced (60 Grams)
  Bean curd cakes 2⁄3 Pound, diced (300 Grams)
  Dry sherry 45 Milliliter (3 Tablespoon)
  Sesame oil 1 Teaspoon
  Rice noodles 1 Pound, sliced (450 Grams)
  Egg omelet 1 , cut into thin strips (For Garnish)
  Green onion 1 , finely chopped (For Garnish)
  Almond slivers 15 Milliliter, toasted (For Garnish, 1 Tablespoon)
Directions

1 Heat oil in a wok. Add ginger, onion and broccoli, and stir-fry 1 minute. Add stock and cook covered 2 minutes. Add mushrooms, bean sprouts, bamboo shoots, water chestnuts, bean curd, sherry and sesame oil. Fold in noodles. Cover and simmer 1—2 minutes to heat through. Serve hot.
2 Garnish with shredded egg, green onion and almond slivers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

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