Rice Noodles with Broccoli
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 205 |
| protein | 9 g |
| fat | 4 g |
| carbohydrate | 36 g |
| good source iron. | - |
-
1/4 lb (125 g) rice vermicelli noodles
4 cups (1 L) small broccoli florets
3 cups (750 mL) bean sprouts
1 tsp (15 mL) vegetable oil
2 cloves garlic, minced
1 red chili pepper, seeded and chopped((or 1/4 tsp/1 mL dried red pepper flakes))
3 tbsp (50 mL) oyster sauce
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) fish sauce
1 tbsp (15 mL) minced gingerroot
1 tsp (5 mL) granulated sugar
3 green 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.
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