Fresh Chinese Noodles with Brown Sauce
Source of Recipe
Miami Herald Jan 24, 2002 The Minimalist Cooks Dinner by Mark Bittman
Recipe Introduction
Bittman suggests serving this dish with a green salad dressed with Soy Vinaigrette (3 tablespoons rice vinegar mixed with 3 tablespoons soy sauce, 1/2 teaspoon sugar, 1/4 teaspoon cayenne, 1 teaspoon Asian sesame oil and salt).
List of Ingredients
1/2 to 3/4 pound ground turkey
1 cup minced green onions, divided use
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
1 cup chicken broth or water
2 tablespoons ground bean sauce; see cook's notes
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 pound fresh egg or wheat noodles
1 tablespoon Asian sesame oil
Cook's notes: Ground bean sauce is sold at Asian markets. Koon Chun is one brand; it contains ground soybeans, salt, flour, sesame oil, sugar and spices.
Recipe
Begin heating large pot of water for noodles. Meanwhile, put large skillet over medium-high heat. Add turkey, crumbling to bits as you add and stirring to break up clumps. Add 1/2 cup green onions, ginger and garlic; stir. Add broth or water; stir in bean sauce, hoisin and soy. Cook, stirring occasionally, until thick, about 5 minutes. Reduce heat and keep warm.
Cook noodles, stirring, until tender, 3 to 5 minutes. Drain and toss with turkey mixture. Garnish with remaining green onions and drizzle with sesame oil. Makes 4 servings.
Per serving: 367 calories (31 percent from fat), 12.9 g fat (2.9 g saturated, 4.7 g monounsaturated), 10.5 mg cholesterol, 24 g protein, 38.1 g carbohydrates, 3.1 g fiber, 723 mg sodium.
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