Rice Noodles with Broccoli

By The Canadian Living Test Kitchen

80 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	205205 cal
pro	9 g9g pro
total fat	4 g4g total fat
carb	36 g36g carb

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.

Ingredients

1/4 lb rice vermicelli noodles 1/4 1/4lb lbrice vermicelli noodles
4 cups small broccoli florets 4 4cups cupssmall broccoli floretbroccoli florets
3 cups bean sprouts 3 3cups cupsbean sprouts
1 tsp vegetable oil 1 1tsp tspvegetable oil
2 cloves garlic , minced2 2cloves garlic, minced
1 1red chili pepperred chili peppers, seeded and chopped)
3 tbsp oyster sauce 3 3tbsp tbspoyster sauce
2 tbsp lime juice 2 2tbsp tbsplime juice
1 tbsp fish sauce 1 1tbsp tbspfish sauce
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
1 tsp granulated sugar 1 1tsp tspgranulated sugar
3 green onions , chopped3 3green oniongreen onions, chopped

Preparation

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.

Keywords : Thai; Dinner; Noodles; Broccoli; Bean sprouts; Stir Fry; Green onions;

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