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Long Life Noodles in Vegetable Sauce
Rice, Noodles, and Other Grain Foods
|Long Life Noodles in Vegetable Sauce|
8 ounces thin rice noodles
1 large clove garlic, minced
1 medium cucumber, thinly sliced, then cut into strips
3 scallions, thinly sliced
1/2 teaspoon chili pepper flakes
2 cups low sodium fat-free beef broth
2 Tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
1/4 teaspoon five-spice powder
1 teaspoon sesame oil
2 sprigs fresh cilantro, minced
1. Cook noodles until tender or according to their directions, then drain in a colander and rinse with cold water.
2. Spray a non-stick fry pan or wok with cooking oil and place it on a burner preheated to medium. Add the garlic, cucumber, scallions, and chili pepper flakes and saute just until the garlic starts to brown.
3. Mix cornstarch with the broth and add it to the garlic mixture along with the black pepper and five-spice powder. Stir until it thickens then immediately add the noodles and toss them thoroughly with this mixture.
4. Toss with sesame oil and garnish with cilantro, then serve.