Vegetable Chow Mein Noodle Bake
Kids love noodles so double the recipe to have enough for lunches the next day. Add an apple and granola bar and lunch is ready! Some think that this is even better cold!
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 443 |
| pro | 15 g |
| total fat | 14 g |
| sat. fat | 1 g |
| carb | 66 g |
| fibre | 5 g |
| chol | 73 mg |
| sodium | 886 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 27% |
| vit A | 8% |
| vit C | 72% |
| folate | 85% |
Suggested Recipes
-
1 pkg (400 g) precooked Chinese noodles
3 tbsp (50 mL) vegetable oil
2 cups (500 mL) bean sprouts
1 cup (250 mL) halved snow peas
Half sweet red pepper, sliced
2 stalks celery, thinly sliced
1 onion, thinly sliced
1/4 cup (50 mL) oyster sauce
1 tbsp (15 mL) sodium-reduced soy sauce
1 tsp (5 mL) sesame oil
1/4 tsp (1 mL) pepper
2 green onions, finely chopped
Preparation:
In large pot of boiling salted water, cook noodles just until tender, about 2 minutes. Drain and transfer to 13- x 9-inch (3 L) glass baking dish. Add 2 tbsp (25 mL) of the vegetable oil; toss to coat. Bake in 375°F (190°C) oven until crisp and slightly golden, stirring once, about 12 minutes.
Meanwhile, in nonstick skillet, heat remaining vegetable oil over medium heat; stir-fry bean sprouts, snow peas, red pepper, celery and onion until onion is softened, about 5 minutes.
Whisk together oyster sauce, 2 tbsp (25 mL) water, soy sauce, sesame oil and pepper; add to bean sprout mixture and bring to boil. Pour over noodles and toss to coat. Sprinkle with onions.
Tags:
Main Course; Lunch; Chinese; Vegetables; Pasta/Noodles; Bake; For Kids;
Source
Canadian Living Magazine: April 2004
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