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Add a photoServings: 8
Ingredients
- 2 1/2 c. fresh rice noodles, cut into thin strips
- 1/4 c. bean curd, diced
- 2 c. bean sprouts
- 1 c. sliced shallots
- 8 dry Chinese mushrooms, soaked for 30 min in warm water, throw away stems, and finely slice
- 2 fresh red chilies, minced
- 1 green pepper, finely sliced
- 1 red pepper, finely sliced
- 5 tbsp. basic Chinese vegetable stock
Directions
- Mix sauce ingredients in a bowl. Bring a large saucepan of water to the boil. Plunge in noodles for 30 seconds. Remove and drain. Stir fry bean curd in a warm wok or possibly non-stick frying pan for 1 minute with 2 Tbsp. of vegetable stock. Remove bean curd from wok and set aside. Stir fry bean sprouts, shallots, mushrooms, peppers, and chilies for 2 min in wok with 3 Tbsp. of vegetable stock. Return bean curd and noodles to wok. Add in sauce and toss over low heat for 2 min. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 177mg | 7% |
| Potassium 250mg | 7% |
| Total Carbs 68.81g | 18% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.66g | 2% |
| Protein 4.7g | 8% |
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