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8 oz. thin rice noodles (should be able to substitute angel hair)
Spread noodles in flat baking dish. Cover with warm broth; soak until noodles are soft, about 10 minutes. There should be about 4 cups.
Heat oil in wok or large saucepan over medium-high heat. Add onion and garlic; stir-fry until onion softens, about 2 minutes. Add noodles and remaining broth; stir in soy and hoisin sauces, sugar, and pepper. Turn heat to high.
Add bok choy; stir-fry until almost soft, 2-3 minutes. Add garlic chives and bean sprouts. Stir one minute. Transfer to platter; serve.
Poster's Notes:
Posted by Maxine Wolfson
Nutritional Info Per Serving: Calories: 335; fat: 8g; sodium: 1425mg
1-1/4 cups warm chicken broth
2 tbsp. corn or peanut oil
1 cups finely chopped white onion
1 tsp. minced garlic
4 tbsp. soy sauce
4 tbsp. hoisin sauce (click for recipe; original calls for oyster sauce)
1 tbsp. sugar
1/2 tsp. ground white pepper
3 cup coarsely chopped bok choy or Chinese broccoli (gai-lan)
1 cup chopped garlic chives or green onions
1 cup fresh bean sprouts
I confess, I like Asian foods. I haven't tried this one, but it sounds pretty good, and might do for supper on Saturday night. I think there's still some turkey left in the freezer that wants to be used up...