15-Minute Asian Noodles
If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, 15-Minute Asian Noodles might be a recipe you should try. One portion of this dish contains about 2g of protein, 14g of fat, and a total of 169 calories. This recipe serves 2 and costs 60 cents per serving. 34 people have made this recipe and would make it again. This recipe from Steamy Kitchen requires carrot, oyster sauce, fresh mushrooms, and bbq sauce. It works best as a side dish, and is done in around 45 minutes. A couple people really liked this Asian dish. Overall, this recipe earns a good spoonacular score of 45%. Similar recipes include Easy 10 Minute Asian Zucchini Noodles (low-carb, Paleo), Five Shreds Longevity Noodles for the New Year from 'Easy Asian Noodles, and 10-Minute Asian Coleslaw.
Servings: 2
Ingredients:
1 carrot, thinly sliced or shredded
2 tablespoon cooking oil (canola or vegetable)
1/2 cup sliced fresh mushrooms (I use enoki)
1 teaspoon Maggi sauce (substitute with 2 tsp soy sauce)
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine (substitute with dry sherry).jpg)
2 stalks scallions, cut into 1-inch lengths
1 lb "fresh" Asian noodles (they are found in refrig section or frozen in Asian market)
Equipment:
chopsticks
frying pan
wok
Cooking instruction summary:
1. Boil 6 cups of water and cook noodles according to package directions (timing depends on thickness of noodles). Use your chopsticks to jiggle and separate the noodle strands in the water. Reserve 1/4 cup of hot noodle water. Drain noodles, set aside. While water is boiling, thinly slice your vegetables. Multitask!2. Heat wok or large fry pan over high heat. When hot, add cooking oil. Add scallions, fry for 10 seconds. Add carrots, fry until softened, 30 seconds. Add mushrooms, fry 30 seconds.3. Add oyster, Maggi, rice wine and the reserved hot water. Cook for 30 seconds. Add your noodles, fry another minute to incorporate all ingredients.
Step by step:
1. Boil 6 cups of water and cook noodles according to package directions (timing depends on thickness of noodles). Use your chopsticks to jiggle and separate the noodle strands in the water. Reserve 1/4 cup of hot noodle water.
2. Drain noodles, set aside. While water is boiling, thinly slice your vegetables. Multitask!
3. Heat wok or large fry pan over high heat. When hot, add cooking oil.
4. Add scallions, fry for 10 seconds.
5. Add carrots, fry until softened, 30 seconds.
6. Add mushrooms, fry 30 seconds.
7. Add oyster, Maggi, rice wine and the reserved hot water. Cook for 30 seconds.
8. Add your noodles, fry another minute to incorporate all ingredients.
Nutrition Information:
covered percent of daily need
