Gingered Rice-Stick Noodles With Snow Peas

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* Exported from MasterCook *

 

Gingered Rice-Stick Noodles With Snow Peas

 

Recipe By : Pasta East to West by Nava Atlas, page 145

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups strong vegetable stock

OR two 15-ounce cans vegetable broth

2 cups water

8 ounces rice-stick noodles

1 tablespoon canola oil

1 large carrot -- peeled

and cut into thick 2-inch-long matchsticks

8 ounces snow peas

trimmed and halved crosswise

4 ounces fresh shiitake mushrooms -- wiped clean

stemmed and sliced

2 scallions -- sliced

1 teaspoon grated fresh ginger -- to taste, up to 2

Salt and freshly ground black pepper

 

4 to 6 servings

 

Bring the stock and water to a simmer in a large saucepan. Add the

noodles, remove from the heat, then cover and allow to stand until al

dente, about 20 minutes. Drain the noodles, but reserve the

liquid. Transfer the noodles to a cutting board, and chop them in several

directions to shorten.

 

Meanwhile, heat the oil in a wok or steep-sided stir-fry pan. Add the

carrot and stir-fry over medium-high heat for a minute or two. Add the

snow peas, shiitakes, scallions, and ginger. Continue to stir-fry for 2 to

3 minutes, or until the snow peas are bright green and tender-crisp. Add

the noodles and the broth to the wok, and cook, stirring, until everything

is well heated through. Season to taste with salt and pepper. Serve at

once in shallow bowls, including some of the broth in each serving.

 

Calories: 232, Carbohydrate: 47 g, Total Fat: 3 g, Cholesterol: 0 g;

Protein: 3 g, Sodium: 241 mg

 

 

 

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