Free Recipe Crispy Noodles And Crunchy Vegetables
Recipe Type: I Recipes
Recipe Preparation: cook
Cooking Ingredients for Crispy Noodles And Crunchy Vegetables Recipe
3 lb Asian noodles; fresh
1/4 c Sesame oil
3/4 c Teriyaki sauce; (recipe
-included)
1/2 lb Bean sprouts; fresh
1 c Carrots; julienned
1 c Celery; julienned
1/2 c Japanese vinaigrette;
-(recipe included)
1/2 c Red bell pepper; julienned
2 c Broccoli florets; blanched
1/4 c Scallions; thinly sliced
-rings
1/8 c Cilantro; chopped
Crispy Noodles And Crunchy Vegetables Preparation
1. Cook noodles according to package directions. 2. Use non stick-pan or non-stick wok and put 1/8 cup of sesame oil in pan. Drizzle Teriyaki Sauce. Toss noodles as they cook, coating them evenly with sauce. Add the remaining sesame oil. Let the noodles get crispy but not burnt. 3. Marinate carrots and celery mixture in Japanese Vinaigrette. 4. Plate presentation: Place noodles in center of platter or big bowl. Place crispy fresh bean sprouts on top followed by marinated celery, carrots, and red bell pepper. Place broccoli on surrounding noodles. Garnish with cilantro and scallion rings. Per serving: 148 Calories (kcal); 9g Total Fat; (53% calories from fat); 5g Protein; 14g Carbohydrate; 0mg Cholesterol; 1416mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Marla Reif and Fay Nakanishi of Mission Cafe, San Diego Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 6
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