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Stir Fried Rice Noodles with Vegetables Recipe

Stir-Fried Rice Noodles with Vegetables Recipe

4 servings



1 package rice noodles

1 cup each: cut green beans, cubed yellow summer squash

1/2 cup each: thinly sliced celery, red bell pepper

4 green onions, thinly sliced

1 tablespoon finely chopped gingerroot

1 tablespoon canola oil

2 cups shredded napa cabbage

1 cup reduced-sodium vegetable broth

2 tablespoons dry sherry

2-3 teaspoons light soy sauce

1/2-1 teaspoon Szechuan chili sauce


Place noodles in large bowl, pour cold water over to cover. Let stand until noodles separate and are soft, about 15 minutes, drain.


Stir-fry green beans, squash, celery, bell pepper, green onions, and gingerroot in oil in large wok or skillet until tender, 8 to 10 minutes. Add cabbage and stir-fry 1 minute. Stir in noodles and remaining ingredients. Heat to boiling, reduce heat and simmer, uncovered, until noodles have absorbed all liquid, about 5 minutes.

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