adapted from Fine Cooking Magazine, Nov 2005, pages 64-65.
If using dried shiitake mushrooms, soak in hot water for 1/2 hour. Drain; cut off stems. Slice the mushrooms thinly.
Soak rice vermicelli in a large bowl with enough hot water to cover, for about 8-10 minutes or until the noodles are soft. Drain and set aside.
Heating 2 tablespoons of oil in a small pan over medium heat. Add curry powder, ginger and minced garlic; saute until fragrant. Add chicken broth, soy sauce, sugar, and chili paste. Stir to combine; cover and cook for 5 minutes. Remove pan from heat and set aside.
Heat 2 tablespoons of oil in large wok over high heat. Add in remaining 2 cloves garlic and ginger, and stir-fry until the garlic begins to brown. Add celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set vegetables aside in a bowl.
Heat 2 tablespoons of oil in wok over high heat. Add shrimp and stir-fry until pink on both sides. Add sauce and toss to combine.
Add noodles and vegetables. Pour on the sauce; add oyster sauce. Mix ingredients thoroughly enough to to coat noodles and blend in vegetables.
Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (566g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 882 | ||
Calories from Fat: 631 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.1g | 94 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 42.3g | ||
Polyunsanturated Fat 19.2g | ||
Cholesterol 226.8mg | 70 % | |
Sodium 2457mg | 85 % | |
Potassium 1010.8mg | 27 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11g | ||
Protein 52.1g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 882
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