Stir-Fried Noodles with Cabbage

You can serve this Asian extravaganza as a great main dish, but try it in smaller amounts as a side dish, too.

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

Ingredients

1
package (8 oz) dried Chinese noodles
2
teaspoons sesame oil
1/4
cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
2
tablespoons oyster sauce
1
teaspoon sugar
1/8
teaspoon pepper
1
tablespoon vegetable oil
1
garlic clove, crushed
1
tablespoon finely chopped gingerroot
1
cup sliced shiitake mushrooms
4
cups thinly sliced Chinese (napa) cabbage
2
medium carrots, shredded (1 1/2 cups)
  • 1 Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
  • 2 Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.
  • 3 Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.

Expert Tips

Shiitake mushrooms hail from Japan and Korea, but they are now grown in the U.S., as well. These dark brown mushrooms have meaty flesh with a full-bodied, steaklike flavor.

Be sure to buy the dark, Asian sesame oil instead of the lighter version. Dark sesame oil has a deeper, richer flavor than light; a little goes a long way.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
295
(
Calories from Fat
55 ),
% Daily Value
Total Fat
6 g
6 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
470 mg
470 %;
Total Carbohydrate
54 g
54 %
(Dietary Fiber
3 g
3 %
),
Protein
9 g
9 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
10%;
Calcium
4%;
Iron
16%;
Exchanges:
3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.