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Indonesian fried noodles
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| Artist: |
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| Categories: |
Asian, Chinese, Entrees, Ethnic, Fried, Indonesian, Low-fat, Noodles, Pastas & Noodles, Side-dishes, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Uncooked soba noodles | | 3
| tbsp | Low-sodium soy sauce | | 1
| tbsp | Brown sugar | | 2
| tsp | Crushed red pepper flakes | | 1
| cup | Finely chopped onions | | 1
| tbsp | Minced garlic | | 1
| tbsp | Peeled & grated gingerroot | | 1
| cup | Snow peas | | 6
| each | Scallions, chopped | | 1
| tsp | Grated lime peel | | 1
| cup | Mung bean sprouts | | 8
| oz | Firm tofu | | | -- cut into ?inch cubes | | 1
| tbsp | Fresh lime juice | | 1/4
| cup | Chopped fresh cilantro |
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Procedures:
| 1 | Prepare noodles according to package directions, drain and set aside. | | 2 | In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes. | | 3 | Stir to dissolve sugar. | | 4 | Add onions, garlic and gingerroot. | | 5 | Cook for 2 minutes. | | 6 | Add snow peas, scallions and lime peel. | | 7 | Toss and cook until peas are tender and bright colored, about 1 to 2 minutes. | | 8 | Add bean sprouts and tofu. | | 9 | Continue cooking and toss just until bean sprouts are slightly wilted. | | 10 | Add noodles and toss to mix. | | 11 | Add lime juice to taste and garnish with cilantro. | | 12 | Serve hot |
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