<<Disclaimer: Verify this information before applying it to your situation.>>
Becky Leppard wrote:
> "Here are a few recipes I found on the web but have not been tried yet.
>
> >
> > * Exported from MasterCook *
> >
> > Chinese Noodle dish
> >
> > Recipe By :
> >
> > Serving Size : 4 Preparation Time :0:15
> > Categories :
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 2 tablespoons oil
> >
> > 1/2 pound shrimp -- shelled and deveined
> > 24 ounces rice noodles
> >
> > 1/2 stalk celery
> > 2 carrots -- shredded
> > 1 green onion -- chopped
> > 1 tablespoon sesame seeds
> > 1 package bean sprouts
> >
> > 1/4 teaspoon sugar
> > 1 teaspoon salt
> > 1 teaspoon soy sauce
> > 1 cup water or stock
> > 1 teaspoon cornstarch
> >
> > Instructions
> >
> > 1. Soak noodles for 5 minutes. Stir fry shrimp
> > and pork in hot oil for 2 minutes. Add
> > seasonings and stir fry an additional minute.
> > Add noodles and
> > vegetables and cook another 2 minutes. Do not
> > overcook
> > vegetables. Arrange the noodles on platter if
> > desired, garnish
> > with additional sesame and chinese parsley.
> >
> > May add Chinese cabbage, egg or other vegetables
> >
> > Source:
> >
> > "CTC Food International, Inc."
> >
> > - - - - - - - - - - - - - - - - - -
> > -
> >
> > Per Serving (excluding unknown items): 760 Calories; 9g Fat (10.9%
> > calories from fat); 13g Protein; 154g Carbohydrate; 3g
> > Dietary Fiber; 86mg Cholesterol; 739mg Sodium. Exchanges: 10
> > Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0
> > Other Carbohydrates.
> >
> > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
> >
> > Stir Fry Rice Noodle
> >
> > Recipe By :http://www.nicemeal.com/special/special13.html
> > Serving Size : 2 Preparation Time :0:00 Categories :
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > rice noodles
> > shrimp, pork, chicken or beef
> > bean sprouts
> > 2 eggs
> > 3 stalks green onion
> >
> > 1/2 tablespoon light soy sauce
> > 1/2 tablespoon sugar
> > 1 tablespoon oil
> >
> > 1) Shred the rice noodle into ribbon
> > shape, stir loosen by hands
> >
> > 2) Slice lean pork, marinate with
> > seasoning (1)
> >
> > 3) Clean shrimp meat, wipe dry, cut spring
> > onion into short stalks
> >
> > 4) Heat wok with 2 tbsp of oil, stir fry
> > pork and shrimps, dish up and drain dry
> >
> > 5) Heat wok with 2 tbsp of oil, stir fry
> > bean sprouts, dish up and drain dry
> >
> > 6) Heat wok with 2 tbsp of oil, stir fry
> > eggs, , dish up and drain dry
> >
> > 7) Heat wok with 3 tbsp of oil, add in
> > bean sprout and rice noodle, stir fry well
> >
> > 8) Add seasoning (2), stir fry well within
> > 1 minutes, rice noodle in deep color
> >
> > 9) Pour in pork, shrimps and spring onion,
> > stir fry and mix, dish up
> >
> > Soak the dry rice noodle for 20 minutes by cool water.
> >
> > Keep the rice noodle wet by fast stirring
> > fry and high heat, of it will be stunk.
> >
> > You can use beef, mushroom to instead of
> > pork & shrimps, or only using eggs.
> >
> > Optioned, Hong Kong Style : Heat wok
> > with 3 tbsp of oil, stir fry the rice noodle and bean sprout, dish
> > up Chop ribs or pork into dices, green and red pepper into small
> > pieces Marinate rib dices with seasoning (1) Heat woks with 3 tbsp
> > of oil, stir fry rib dices until cooked.
> >
> > Add in seasoning (2), salt black bean, stir
> > fry sauce until boiled, add in chopped peppers.
> >
> > - Keep stirring fry until sauce boiled,
> > pour cover onto the fried rice noodle, serve.
> >
> > - Keep stirring fry until sauce boiled,
> > pour in rice noodle, stir well, dish up and serve
> >
> > - - - - - - - - - - - - - - - - - -
> > -
> >
> > Per Serving (excluding unknown items): 148 Calories; 11g Fat (68.4%
> > calories from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber;
> > 187mg Cholesterol; 210mg Sodium. Exchanges: 1 Lean Meat; 1/2
> > Vegetable; 2 Fat; 0 Other Carbohydrates.
> >
> > Nutr. Assoc. : 0 0 0 0 0 0 0 0
> >
> > * Exported from MasterCook *
> >
> > Vegetable Chow Fun
> >
> > Recipe By :Recipe Archives.com
> > Serving Size : 0 Preparation Time :0:00
> > Categories :
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ -------------------------------- 1
> > package fresh chow fun noodles -- (20 oz) 1 can
> > straw mushrooms -- drained 4 scallions --
> > chopped 2 carrots -- julienne (sliced into thin
> > strips) 1 clove garlic -- minced
> >
> > 1/2 pound bean sprouts
> > 1 cup shredded cabbage
> > 2 tbs sunflower seeds
> > 4 tbs corn starch
> > 2 tbs soy sauce
> > 4 tbs vegetarian oyster sauce
> >
> > 1/2 cup water
> > 2 tbs peanut oil
> > sesame oil
> >
> > Cook noodles 4-7 minutes; drain and rinse with cold water.
> >
> > Mix the corn starch, soy, oyster sauce, and water (first dissolve
> > the corn starch in a small amount of warm water.) Set aside.
> >
> > Heat wok; add peanut oil and heat. Add garlic, stir fry for 30
> > seconds; add mushrooms, scallions, cabbage, carrots, and sprouts,
> > stir fry for about 3 minutes; add the noodles, sunflower seeds and
> > sauce mixture, and stir fry until the sauce thickens. Sprinkle
> > with sesame oil and serve immediately.
> >
> > - - - - - - - - - - - - - - - - - -
> > -
> >
> > Per Serving (excluding unknown items): 555 Calories; 37g Fat (55.9%
> > calories from fat); 18g Protein; 47g Carbohydrate; 14g Dietary
> > Fiber; 0mg Cholesterol; 2352mg Sodium. Exchanges: 0 Grain(Starch);
> > 1/2 Lean Meat; 8 1/2 Vegetable; 7 Fat.
> >
> > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
> >
> > For happy eating,
> > Becky in FL
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