Here's a quick and easy stir-fry with spunky Thai flavours that makes a great family supper. It's a good introduction to Thai cooking for novices.
- Portion size 4 servings
- 1/4 lb rice vermicelli noodles
- 4 cups small broccoli florets
- 3 cups bean sprouts
- 1 teaspoon vegetable oil
- 2 cloves garlic minced
- 1 red chili pepper seeded and chopped)
- 3 tablespoons oyster sauce
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon minced gingerroot
- 1 teaspoon granulated sugar
- 3 green onions chopped
Soak noodles in warm water for 15 minutes; drain.
In large pot of boiling water, cook broccoli for 2 minutes. Add noodles; cook for 1 minute or until tender. Add bean sprouts; drain.
Meanwhile, in wok or large nonstick skillet, heat oil over medium heat. Add garlic; cook, stirring constantly, for 1 minute. Stir in chili pepper, oyster sauce, lime juice, fish sauce, ginger and sugar, cook for 1 minute.
Mix noodle mixture into wok; cook, stirring, for 1 minute. Sprinkle with green onions.
Nutritional facts <b>Per serving:</b> about
- Protein 9 g
- Calories 205.0
- Total fat 4 g
- Total carbohydrate 36 g