Gourmet Chef Recipes:
Main Ingredient:  Bean and Legumes  Beef  Berries  Bread and Stuffing  Cheese, Egg and Dairy  Chicken  Chocolate  Fish  Fruit  Lamb  Pasta  Pork  Potato  Rice and Grains  Shellfish  Turkey  Vegetable
Cuisines:  Asian  Cajun & Creole  Caribbean  Chinese  French  German  Greek  Indian  International  Italian  Japanese  Mexican  Pacific Rim  Spanish
Holidays and Events:  Brunch  Christmas  Cinco de Mayo  Cocktail Party  Comfort Food  Easter  4th of July  Halloween  Hanukkah  Labor Day  Memorial Day  New Years  Passover  St. Patrick's Day  Thanksgiving
Dish:  Appetizer  Condiment  Dessert  Marinade  Salad  Sandwich  Sauce  Soup  Vegetarian
 
  Home > Chinese Recipes > Asian Garden Noodles
 


Asian Garden Noodles

  
   
   
   
Ingredient -  
   
8 ounces uncooked Vermicelli
4-1/2 teaspoons Cornstrach
1/4 teaspoon White Pepper
1 cup 1/3-less salt Chicken Broth
3 tablespoons Lite Soy Sauce
3/4 teaspoon Distilled White Vvinegar
1 pound fresh Broccoli, trimmed
2 tablespoons Vegetable Oil
1 teaspoon minced Fresh Ginger Root
2 medium Carrots, cut diagonally into thin slices
1 medium Onion, thinly sliced
1 tablespoon Water
1/4 pound Fresh Mushrooms, cut into quarters
  
   
Preparation:  
   
Cook vermicelli according to package directions, omitting salt; drain and keep warm.

Meanwhile, combine cornstarch, pepper, chicken broth, lite soy sauce and vinegar in small bowl; set aside.

Remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices.

Heat oil in hot wok or large skillet over high heat. Add ginger; stir-fry 10 seconds. Add broccoli, carrots and onion; sprinkle with water. Stir-fry 5 minutes. Add mushrooms; stir-fry 30 seconds longer.

Add lite soy sauce mixture; cook and stir until sauce boils and thickens.

Serve vegetables and sauce over vermicelli.