Bean-Thread Noodles with Shiitake and Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons vegetable oil
- 1 cup water
- 2 cups chicken broth
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced onion
- Carbohydrate 27 g(9%)
- Cholesterol 26 mg(9%)
- Fat 7 g(11%)
- Fiber 2 g(8%)
- Protein 7 g(14%)
- Saturated Fat 1 g(5%)
- Sodium 133 mg(6%)
- Calories 198
Preparation In a bowl soak noodles in warm water to cover 15 minutes. Drain noodles and cut into 3- to 4-inch lengths. In a large heavy saucepan cook mushrooms, onion, and gingerroot in oil over moderate heat, stirring, until mushrooms are tender. Add broth, water, carrot, noodles, and salt to taste and simmer, stirring occasionally, until liquid is absorbed, about 5 to 10 minutes. Stir in scallions.
Preparation In a bowl soak noodles in warm water to cover 15 minutes. Drain noodles and cut into 3- to 4-inch lengths. In a large heavy saucepan cook mushrooms, onion, and gingerroot in oil over moderate heat, stirring, until mushrooms are tender. Add broth, water, carrot, noodles, and salt to taste and simmer, stirring occasionally, until liquid is absorbed, about 5 to 10 minutes. Stir in scallions.
