|2 servings||calories per servings 482||protein serving 16 g||carbs per serving 75 g||total fat per serving 14 g|
There are a million ways to make stir-fried noodles, but we're pretty sure that our approach of creating our stir-fries around the freshest ingredients in season yields a winner every time! This noodle dish highlights beautiful boy choy, colorful carrots, and fresh shiitakes. With a subtle garlic and tomato base, this recipe will open the door for a million more ways you can make the perfect bowl of stir-fried noodles.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||75 g|
|Dietary Fiber||8 g|
Please read entire recipe before beginning.
Place about 6 cups of water and the kosher salt in a medium saucepot. Place the pot on high heat.
While you wait for the water to boil, prepare your mise en place: Remove and discard mushroom stems; thinly slice mushroom caps. Peel, halve and thinly slice carrots. Remove the tough bottom stem from bok choy; separate, rinse and drain leaves; and thinly slice. Remove roots and thinly slice green onions. Peel and mince garlic.
Once the water has come to a boil, add noodles and cook for 6-7 minutes,stirring occasionally, or until they are tender but not mushy. Drain the noodles in a colander, rinse with cold water until completely cool and set aside.
Place a large nonstick sauté pan on high heat and add 1 tablespoon cooking oil. When the oil is shimmering add mushrooms and carrots. Cook 3-4 minutes while stirring occasionally, and add cooking wine. Cook for 1 minute more, and transfer to a bowl.
Return the same pan to high heat and add remaining 1 tablespoon oil. Add bok choy; cook 1 minute, stirring occasionally. Add green onions and garlic. Cook 1-2 minutes, stirring frequently, and transfer the vegetables to the bowl with the mushrooms and carrots.
Add cooked noodles to the pan. Stir in sugar, ketchup and Bragg, then return to medium heat. Cook for about 1 minute, or until noodles are warm.
Return the cooked vegetables to the pan, and stir to combine and reheat.
Taste and adjust seasoning as desired. Serve and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...