PASTA:Stir-Fry Carrots & Snow Peas w/Chinese Noodles

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* Exported from MasterCook II *

 

Stir-Fry Carrots & Snow Peas w/Chinese Noodles

 

Recipe By : 366 Delicious Ways to Cook Pasta w/Vegetables

Serving Size : 2 Preparation Time :0:00

Categories : Asian Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 teaspoon sesame oil

2 carrots, cut diagonally into thin slices

1 bunch scallions -- cut into 2 " lengths

About 1 1/2 cups fresh snow peas -- stem tips

removed

1 tablespoon naturally brewed soy sauce

4 ounces (1/4 lb) fresh or dried Chinese noodles or

American thin linguine

1/4 cup hot vegetable stock

1 tablespoon lightly toasted sesame seeds (see note)

 

Heat the vegetable and sesame oils in a large wok or skillet and stir-

fry the vegetables until tender-crisp, 3 to 5 minutes. Season with

the soy sauce.

 

Cook the Chinese noodles according to package directions and drain.

Spoon them into a serving dish and toss with the hot stock. Top with

the stir-freid vegetables. Sprinkle with the sesame seeds. Pass more

soy sauce at the table.

 

Note: Toast sesame seeds (without oil) in a small skillet over low

heat, stirring constantly. As soon as they are golden, remove them

from the heat.

 

Per serv: 399 cal, 12 g fat (26% cals from fat), 0 mg chol, 882 mg sod

 

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NOTES : You can substitute sugar snap peas for snow peas, but you'll

need to remove the strings as well as the stems.