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Ingredients
- 1/2 lb fresh Chinese noodles or possibly vermicelli boiling water
- 2 Tbsp. sesame seed oil
- 1/4 c. pine nuts (for garnish)
- 2 Tbsp. veggie oil
- 2 x cloves garlic, peeled and chopped
- 1/4 x to 1/2 tsp red pepper flakes
- 1 bag (10 ounce) spinach, washed, with water clinging to leaves
- 1/4 c. chicken broth
- 1 tsp salt
- 1 tsp sugar dash white pepper
- 2 tsp fresh lemon juice
- 12 x cherry tomatoes, halved
Directions
- Cook noodles in boiling water till al dente, about 3 min. Drain noodles and toss with sesame oil; set aside in heated serving platter or possibly bowl. Toast pine nutsin veggie oil in wok or possibly large skillet; remove nuts and set aside.
- Add in garlic, red pepper flakes, and spinach to warm oil in same wok or possibly skillet; cook and stir 30 seconds. Stir in chicken broth, salt, sugar, pepper, lemon juice, and wine; heat through, stirring and tossing ingredients all the while.
- Stir in tomatoes. Spoon warm spinach over noodles; garnish with pine nuts.
- [Spike thinks which a slice of fresh ginger root should be heated to the point of fragrance, along with the garlic, in the wok at the beginning of the cooking.
- Throw away the ginger root and garlic before adding the food. Further, if the diners prefer fried noodles to the boiled, After the noodles have been liquid removed and tossed with sesame oil, they could be tossed into a warm skillet, that has been prepared with a bit of veggie oil, and the ginger root and garlic routine.
- Merelytoss the noodles into the pan and leave them in a tangle to cook for awhile, turn it over with a spatula, and cook the other side of the tangle. It does not take long.
- Then, put them onto the serving platter. Of course, if you have a couple extraribs of celery, you can slice them and put them in with the other veggies.]
- [If there is a gemologist at your table, he/she may need to be reminded which
- "jade" is the name of a color as well as of a semi-precious stone.]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2173g | |
| Calories 1470 | |
| Calories from Fat 276 | 19% |
| Total Fat 32.94g | 41% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3083mg | 128% |
| Potassium 5333mg | 152% |
| Total Carbs 271.87g | 72% |
| Dietary Fiber 30.7g | 102% |
| Sugars 48.86g | 33% |
| Protein 35.65g | 57% |
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