The different vegetables used in this recipe bring in different colors, antioxidants and health benefits. The large amount of vegetables in this recipe adds vitamins, fiber, color and texture to the noodle.
10 cups of water
1 pound egg noodles
1 tablespoon vegetable or olive oil, divided
3 cups bean sprout
1 cup bamboo shoots, julienned (sliced thinly in strips)
½ cup shredded carrots
½ cup dried shiitake mushrooms, soaked, stems removed, and julienned
2 green onions, julienned
½ teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1. In a large pot on high heat, bring 10 cups of water to boil. Cook noodles in boiling water until tender or “al-dente,” approximately 5 - 7 minutes, drain and set aside.
2. Heat a nonstick wok or pan over high heat. Add ½ tablespoon oil, swirling to coat the pan, add noodles and pan-fry until noodles are golden, about 7 to 10 minutes. Remove noodles from wok.
3. Add remaining ½ tablespoon oil to wok, add vegetables, and stir-fry until just cooked, about 5 to 7 minutes.
4. Return noodles to the wok, add salt, sugar and soy sauce. Stir to combine and serve.
Nutrition information per serving:
Calories: 425 Total fat: 6 g Saturated Fat: 1 g Cholesterol: 1 mg Sodium: 445 mg Fiber: 6 g Carbohydrates: 77 g Protein: 16 g