Stir-Fried Noodles with Cabbage

By Lady Butterfly

Ingredients

• 1 package (8 oz) dried Chinese noodles
• 2 teaspoons sesame oil
• 1/4 cup dry sherry or Progresso® chicken broth (from 32-oz carton)
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 1/8 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 garlic clove, crushed
• 1 tablespoon finely chopped gingerroot
• 1 cup sliced shiitake mushrooms
• 4 cups thinly sliced Chinese (napa) cabbage
• 2 medium carrots, shredded (1 1/2 cups)

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1.Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.

2 Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.

3 Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.

Shiitake mushrooms hail from Japan and Korea, but they are now grown in the U.S., as well. These dark brown mushrooms have meaty flesh with a full-bodied, steak like flavor.

Expert Tip:
Be sure to buy the dark, Asian sesame oil instead of the lighter version. Dark sesame oil has a deeper, richer flavor than light; a little goes a long way.

1 Serving (1 Serving)Calories 295
(Calories from Fat 55 ),
Total Fat 6 g
(Saturated Fat 1 g,),
Cholesterol 0mg;
Sodium 470 mg;
Total Carbohydrate 54 g
(Dietary Fiber 3 g,
Protein 9 g;
Percent Daily Value*:Exchanges:3 Starch;
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.