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Ingredientes
- 1 1/2 Tbsp. corn oil
- 1 1/2 Tbsp. garlic chopped
- 1 Tbsp. fresh ginger root chopped
- 1 1/2 Tbsp. Madras curry pwdr
- 2 1/2 c. red onion thinly sliced
- 2 c. red bell peppers thinly sliced
- 4 c. Napa cabbage thinly sliced
- 1/4 c. Chinese Chicken Broth see recipe
- 3 Tbsp. soy sauce
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp fresh grnd black pepper
- 1/2 lb thin rice stick noodles softened in warm wate and liquid removed
Direcciones
- Mix together the Curry seasonings.
- Mix together the Basic Chinese Sauce ingredients.
- 1. Heat a wok or possibly a heavy skillet over high heat. Add in the oil and heat till very warm, about 30 seconds. Add in the curry seasonings and stir-fry till fragrant, about 10 seconds. Add in the red onions and stir0fry for about 1 minute, till barely tender. Add in the red peppers and stir-fry for 1 min, then add in the cabbage and cook for 2 to 3 min, till all are crisp-tender.
- 2. Add in the Basic Chinese Sauce and the noodles, and carefully toss to mix.
- Cook, stirring, for 30 seconds. Transfer to a a serving dish and serve warm or possibly at room temperature.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1556g | |
| Calories 1355 | |
| Calories from Fat 211 | 16% |
| Total Fat 23.96g | 30% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 5236mg | 218% |
| Potassium 1973mg | 56% |
| Total Carbs 254.29g | 68% |
| Dietary Fiber 13.7g | 46% |
| Sugars 38.6g | 26% |
| Protein 31.83g | 51% |
