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Shiitake mushroom and noodle-heaven stir-fly


12 oz medium egg noodles, 2 tablespoons organic safflower oil , 1 red onion, thinly sliced , 2 garlic cloves, crushed , 2-inch piece fresh ginger, peeled and finely chopped , 2 tablespoons black bean paste , 2 tablespoons chili sauce , 2 tablespoons liquid amino , 2 tablespoons cane sugar, 1 large head bok choy, leaves separated , 1 cup (250g) shiitake mushrooms sliced


Cook the noodles according to the package instructions.Drain. Heat the oil in a wok until hot and smoking.Add onion, garlic, and ginger and cook for 1 minute, stirring.Stir in the black bean paste, chili sauce, liquid amino, cane sugar, and 2 tablespoons of water.Bring to a boil, then toss in the noodles, making sure they are well coated in the sauce. Now stir in the bok choy and mushrooms and stir-fry for 2-3 minutes until the bok choy is just beginning to wilt and the mushrooms are glossy.Serve immediately.

Serves 4, Calories 430, Protein 13g, Carbohydrate 74g, Fat 11g, Fiber 2g

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