Tossed Rice Noodles with Chop Suey Recipe

Ingredients:

1/4 cup/ 60 ml
1 tsp/ 5 ml
1
1/4 lb/ 110 g
1/2 cup/ 125 ml
1/2 lb/ 225 g
1/2 lb/ 225 g
5 oz/ 150 g
2 oz/ 60 g
2/3 lb/ 300 g
3 tbsp/ 45 ml
1 tsp/ 5 ml|1 lb/ 450 g

Garnish:
1
1
1 tbsp/ 15 ml

vegetable oil
chopped fresh ginger
onion, shredded
broccoli florets
vegetable stock
fresh mushrooms, cut in 1/2 inch/ 1 cm slices
bean sprouts, roots removed
bamboo shoots, sliced
water chestnuts, sliced
bean curd cakes, diced
dry sherry
sesame oil
rice noodles, sliced

egg omelet, cut into thin strips
green onion, finely chopped
almond silvers, toasted
 

Method:

1. Heat oil in a wok. Add ginger, onion and broccoli, and stir-fry 1 minute. Add stock and cook covered 2 minutes. Add mushrooms, bean sprouts, bamboo shoots, water chestnuts, bean curd, sherry and sesame oil. Fold in noodles. Cover and simmer 1-2 minutes to heat through. Serve hot.

2. Garnish with shredded egg, green onion and almond slivers.

Serves 4-6

 

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