Broccoli-Noodle Stir-fry

By daiseyduck

Thin noodles look best in this sesame-flavoured stir-fry. Look for fine noodles, nested vermicelli, or capellini in the Asian foods or pasta section of your supermarket.

Ingredients

• For the Sauce:
• 3 ounce dried fine noodles
• 5 fluid ounces chicken stock
• 2 teaspoons cornstarch
• 1 1/2 teaspoons soy sauce
• 1 teaspoon rice vinegar or white vinegar
• 1/8 to 1/4 teaspoon crushed dried chilies
• 1 tablespoon cooking oil
• 2 teaspoons toasted sesame oil
• 10 ounces broccoli florets

Details

Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from cooking.com

Preparation

Step 1

Broccoli-Noodle Stir-fry Recipe at Cooking.com

Make Ahead

Wheat-Free

Broccoli-Noodle Stir-fry

Thin noodles look best in this sesame-flavoured stir-fry. Look for fine noodles, nested vermicelli, or capellini in the Asian foods or pasta section of your supermarket.

DIRECTIONS

In a large saucepan bring 2 quarts water to boiling. Add noodles and boil, uncovered, 5-7 minutes or till just tender, stirring occasionally. (Or, cook according to package directions.) Drain.

In a small bowl combine stock, cornstarch, soy sauce, vinegar, and crushed dried chilies. Set aside.

In a wok or large frying pan heat cooking oil and sesame oil over medium-high heat. Add broccoli; stir-fry for 3-4 minutes, or till crisp-tender. Stir sauce; add sauce and cooked noodles to wok or frying pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve.

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