Prep 17 mins
Cook 15 mins
335 calories (kcal); 10 g Total Fat (15 percent calories from fat); 12 g Protein; 51 g Carbohydrate; 54 mg Cholesterol; 901 mg Sodium; 4g Fiber (Based on a medium sized onion; also, the database does not have a category for dark soy sauce. Just to give an idea of how much it helps to cut back on oil in cooking, using 3 tablespoons instead of 2 increases the calorie count to 364 calories per serving).
- 1⁄2 lb fresh noodles
- 2 ounces celery
- 2 ounces canned bamboo shoots
- 2 tablespoons peanut oil, for stir-frying
- 3 garlic cloves, crushed
- 1 small onion, finely sliced
- 1 tablespoon light soy sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons finely chopped fresh ginger
- 3 tablespoons vegetable stock
- 1 teaspoon sugar
- 1⁄4 lb bean sprouts
- If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
- String the celery and slice diagonally. Shred the bamboo shoots.
- Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, celery, and bamboo shoots and stir-fry for about 5 minutes.
- Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.
This was excellent! It took me longer to prepare and cook than the recipe said (about half an hour each), I added a chilli pepper and thinly sliced carrots with the onions, broccoli with the other ingredients, and it came out crunchy, crisp and tasty. Will definitely make this again.