Rice Noodles With Savory Sauce & Broccoli
(Portola Valley, CA, USA)
Try this stir fry rice noodle dish with a delicious sauce and lots of broccoli.
7 ounces rice noodles
1 tablespoon vegetable oil, divided
2 1/2 tablespoons light soy sauce
1 tablespoon minced garlic
1 1/2 cups broccoli, but into bite-size pieces, including as many leaves as possible
2 teaspoons granulated sugar
1 tablespoon cornstarch with 1 tablespoon cold water
1 1/2 cups fat-free or low-fat vegetable stock
Boil 2 cups of water. Turn off heat immerse rice noodles in water for 3-5 minutes until noodles are soft, cooked thorough but not mushy. Rinse with cold water for 30 seconds. Drain well and set aside.
In a large wok or skillet, heat 1/2 tablespoon of oil. Add the noodles and 1 tablespoon of soy sauce. Stir-fry 2-3 minutes over medium high heat, until noodles are evenly coated and glossy. Remove to a large warm serving platter. Add the remaining oil and garlic to wok. Stir-fry for 1 minute.
Add broccoli, remaining soy sauce and sugar. Stir-fry for 2-3 minutes. In a small dish combine cornstarch and cold water. Mix well until smooth and there are no lumps. Add the stock and cornstarch mixture to the wok and cook for 5-7 minutes until the sauce begins to thicken. Spoon broccoli and sauce over noodles and serve immediately. Serves 4 as a side dish, 2 as a main dish.