Vegetable Stir-Fry Over Crisp Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (12-ounce) package fine egg noodles |
1 1/2 teaspoons dark sesame oil |
1 teaspoon vegetable oil |
1 1/2 cups fat-free, less-sodium chicken broth |
6 tablespoons oyster sauce |
1/4 cup saké (rice wine) |
1 1/2 tablespoons cornstarch |
1 teaspoon dark sesame oil |
1 teaspoon low-sodium soy sauce |
2 teaspoons vegetable oil |
1 1/2 tablespoons minced peeled fresh ginger |
4 large garlic cloves, minced |
4 cups julienne-cut leek (about 4 small) |
3 cups shredded carrot (about 6 small) |
2 cups sliced shiitake mushroom caps (about 3 ounces) |
4 cups fresh bean sprouts |
Directions:
1. Preheat broiler.
2. To prepare the noodles, cook according to package directions, omitting salt and fat. Rinse with cold water, and drain well. Combine noodles, 1 1/2 teaspoons sesame oil, and 1 teaspoon vegetable oil in a large bowl; toss well to coat. Divide noodle mixture evenly into 6 (1-inch-thick) nests on 2 baking sheets. Place 1 baking sheet on oven rack 3 inches from heat; broil 10 minutes. Carefully turn nests over, and broil 6 minutes or until golden brown. Set aside. Repeat procedure with remaining nests.
3. To prepare the sauce, combine broth and next 5 ingredients (broth through soy sauce); stir well with a whisk. Set aside.
4. To prepare vegetables, heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 10 seconds. Add leek, carrot, and mushrooms; stir-fry 2 minutes. Add sauce; bring to a boil, and cook 2 minutes or until thick. Stir in sprouts; cook until thoroughly heated. Spoon vegetables over nests.
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