StirCrazy! egg noodles apricots almonds

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* Exported from MasterCook *

 

Egg Noodles with Apricots and Almonds

 

Recipe By :Susan Jane Cheney, Stir Crazy (1998)

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 1/3 cups boiling water

1/2 cup slivered unsulphured dried apricots

1 tablespoon light sesame oil

or other vegetable or nut oil

1 large onion -- chopped fine

1/4 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/4 teaspoon grated fresh nutmeg

or 1/8 teaspoon ground

Freshly ground black pepper -- to taste

1/2 teaspoon salt -- plus more, to taste

1/2 pound egg noodles -- cooked until just tender

2 teaspoons fresh lemon juice

1/2 cup lightly toasted slivered almonds

1/2 cup minced fresh parsley

4 cups coarsely chopped arugula leaves

 

Pour the boiling water over the apricots; cover and set aside for 20 to 30

minutes, until they have softened and cooled.

 

Set a wok over medium-high heat. Pour the oil around the rim and swirl it to

coat the pan. Add the onion and stir-fry for 4 to 5 minutes, until golden and

tender. Add the coriander, cinnamon, nutmeg, and pepper and stir-fry briefly,

taking care not to burn the spices. Stir in the apricots with their soaking

liquid and 1/2 teaspoon salt. Reduce the heat to low and add the cooked noodles,

lemon juice, almonds, and three-quarters of the parsley; toss everything

together. Taste and season with more salt if needed.

 

Divide the arugula among four plates and top with the noodle mixture. Sprinkle

the remaining parsley on top.

 

Source:

" Chapter: Oodles of Noodles "

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Per Serving (excluding unknown items): 411 Calories; 16g Fat (33.1% calories

from fat); 13g Protein; 58g Carbohydrate; 5g Dietary Fiber; 54mg Cholesterol;

295mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 2 1/2 Fat.

 

NOTES : I like to use thin (about 1/4-inch-wide) twisted egg noodles for this

dish, but other kinds will work as well. Arugula's pungency nicely complements

the apricots and almonds' sweetness. [Calories: 408; Total fat: 13 g; Protein:

11 g; Carbohydrates: 57 g; Cholesterol: 50 g; Sodium: 282 mg]

 

Nutr. Assoc. : 0 3090 1356 0 0 0 0 962 0 0 0 0 0 4982 0 900048

 

 

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