PASTA - Rice noodles and peas

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Stir Fried Coriander Noodles

 

Recipe By :Ken Hom

Serving Size : 4 Preparation Time :0:00

Categories : Chef Ken Hom Pasta

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

6 ounces thin or flat dried rice noodles

2 tablespoons peanut oil -- or you choice

2 teaspoons sesame oil

2 tablespoons coarsely chopped garlic

3 tablespoons vegetarian stock

2 teaspoons salt

8 ounces fresh or frozen shelled peas

(blanch for 2 minutes if fresh)

(thaw if frozen)

3 tablespoons finely chopped fresh cilantro -- (leaf coriander)

6 tablespoons finely chopped spring onions

 

1. Soak the noodles in a large bowl of boiling water for 20 minutes. Drain well.

 

2. Heat a wok or large frying pan until it is hot, then add both the oils. When

the oils are hot, add the garlic and stir-fry for 10 seconds, then add the rice

noodles. Combine to stir fry for 2 minutes. Now add the stock, salt, freshly

ground black pepper to taste, peas, coriander and spring onions and continue to

stir fry another 2 minutes. Serve at once.

 

EACH - 285 Calories; 9g Fat (29.4% calories from fat); 4g Protein; 47g

Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1122mg Sodium. Exchanges: 3

Grain(Starch); 1/2 Vegetable; 2 Fat. WW Points=6

 

 

TIP - Dried rice noodles are made from a dough of finely ground rice flour and

water. This pasta is then extruded into opaque white noodles of varying

thicknesses and sizes. One of the most common types is rice stick noodles which

are flat and about the length of a chopstick. They are absorbent and maintain a

white color when cooked.

 

Description:

" Quick and easy: rice noodles, peas, spring onions, cilantro and garlic "

Source:

" Ken Hom's Quick Wok "

S(Reprinted):

" BBC Good Food Magazine 2002 March "

Start to Finish Time:

" 0:10 "

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

 

Per Serving (excluding unknown items): 285 Calories; 9g Fat (29.4% calories from

fat); 4g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1122mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 2 Fat.

 

NOTES : " Many years ago, this would have been a difficult recipe to make in the

West as fresh coriander (cilantro) required an intensive search. Today, fresh

coriander is available in abundance, which makes this noodle dish an easy one to

make. Noodles mean longevity -- very important for the New Year. " - Ken Hom

 

Nutr. Assoc. : 0 0 0 3505 0 0 4422 0 0 0 3585

 

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