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Ingredientes
- 5 ounce flat rice noodles
- 6 Tbsp. soy sauce
- 5 Tbsp. orange juice
- 1/2 tsp finely grated orange zest
- 1 tsp sugar
- 1/2 tsp cornstarch
- 1 Tbsp. vegetable or possibly sunflower oil
- 1/2 Tbsp. fresh grated ginger root
- 2 x garlic cloves finely minced
- 2 Tbsp. dry sherry
- 2 x red bell peppers seeded and sliced
- 2 x carrots peeled, julienned
- 1 x zucchini julienned
- 4 ounce pea pods sliced
- 7 1/2 ounce canned waterchestnuts sliced (220g can)
- 1 bn spring onions shredded
Direcciones
- 1. Put the noodles in a large bowl, cover with boiling water for 4 min, then drain and run the noodles under cool water.
- 2. Mix soy sauce, orange juice and zest, sugar and cornstarch.
- 3. Heat the oil in a wok, add in ginger and garlic and fry for 1 minute. Add in the sherry, peppers and fry for 1 minute. Tip in the carrots, zucchini and peapods and fry for 3 min.
- 4. Stir in the water chestnuts and spring onions, keeping a few onions for garnish. Fry for a minute. Stir in the sauce and noodles till warm. Sprinkle with spring onion.
- NOTES : Make it your own with different vegetables. Easily halved.
- Tested 2002-04: Halved the recipe. It may seem like a lot in the bowl, but it's mostly vegetables, so you will want it all. We omitted the canned waterchestnuts. I wish I had a mandolin which I trusted my fingers to: So much cutting! But it was worth the effort. The freshness comes through; fast meal. The orange zest was a nosegay!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1453mg | 61% |
| Potassium 584mg | 17% |
| Total Carbs 53.26g | 14% |
| Dietary Fiber 5.7g | 19% |
| Sugars 10.31g | 7% |
| Protein 5.77g | 9% |
