-JUDI M. PHELPS
2 qt ;water
3/4 lb Mung bean sprouts
6 oz Rice noodles (1/4-inch wide)
-----------------------------------SAUCE-----------------------------------
3 tb Fresh lime juice
3 tb Catsup
1 tb Brown sugar
1/4 c Fish sauce* or soy sauce
---------------------------REMAINING INGREDIENTS---------------------------
3 tb Peanut oil or vegetable oil
3 To 4 cloves garlic; minced
-or pressed
1 tb Fresh chile; minced OR
1 1/2 ts Crushed red pepper flakes
2 c Carrots; grated
4 lg Eggs; lightly beaten with
-a pinch of salt
2/3 c Peanuts; chopped
6 To 8 scallions; chopped
-(about 1 cup)
*Fish sauce is made from fermented salted fish. It can be found in
Asian food stores and requires no refrigeration after opening.
In a covered pot, bring the water to a rolling boil. Blanch the
mung bean sprouts by placing them in a strainer or small colander
and dipping it into the boiling water for 30 seconds. Set aside to
drain well. When the water returns to a boil, stir in the rice
noodles and cook for 3 to 5 minutes, until tender but firm. Drain
the cooked noodles, rinse them under cool water, and set them aside
to drain.
Prepare the remaining ingredients and have them near at hand before
you begin to stir-fry. Heat the oil in a wok or large skillet. Add
the garlic and chile, swirl them in the oil for a moment, and stir
in the grated carrots. Stir-fry for 1 minute. Push the carrots to
the sides to make a hollow in the center. Pour the beaten eggs into
the center and quickly scramble them. When the eggs have just set,
pour in the sauce mixture and stir everything together. Add the
drained rice noodles and mung sprouts, and toss to distribute
evenly. Stir in the peanuts and scallions, and serve at once.
Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g
carbohydrate, 712 mg sodium, 142 mg cholesterol.
Source: Moosewood Restaurant Cooks at Home.
Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com
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