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Prep 15min
Total30min
Servings4
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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)
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
295
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
470 mg
Potassium
280 mg
Total Carbohydrate
54 g
Dietary Fiber
3 g
Protein
9 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
16%
16%
Exchanges:
3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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