Chinese Noodles Nuts and Apricots Recipe

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Chinese Noodles Nuts and Apricots Recipe

(Low-Fat Noodle Recipe)

Ingredients:  Serves 4

12 oz (340 g) Chinese medium egg noodles

2 tablespoons sesame oil

2 level teaspoons peeled and chopped root ginger

1 clove garlic, peeled and finely chopped

1 small onion, peeled and finely chopped

1 medium carrot, peeled and cut into fine strips

1 stick celery, trimmed and cut into fine strips

4 oz (115 g) ready-to-use dried apricots, chopped

2 oz (60 g) unsalted shelled peanuts, lightly toasted and skinned

2 oz (60 g) unsalted cashew nuts

4 oz (115 g) silken tofu, diced

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 tablespoon dry sherry

4 oz (115 g) fresh bean sprouts



Cook the noodles in unsalted water and drain.  Heat the oil in a large wok or frying pan and toss the ginger, garlic and onion in it over a high heat for 2-3 minutes.  Stir in the carrot and celery and toss for 2 minutes more.  Mix in the apricots, peanuts, cashew nuts and tofu and cook gently for 2 minutes, stirring frequently, before pouring in the soy sauce, hoisin sauce and sherry.  Add the noodles and bean sprouts and toss together until the ingredients are well mixed.  Cook over a moderate heat for 2-3 minutes, until everything is piping hot.  Serve the noodles at once in warmed individual bowls with side salads of cos-type lettuce.


Note:  When the peanuts are toasted, fold them a few at a time in kitchen paper and rub briskly between your palms to take off the brown skins, which tend to stick in the throat if left in the dish.


Nutrient Value Per Serving:

640 calories

27 g total fat (6 g saturated fat)

92 g carbohydrates

0 added sugar

7 g fiber

435 mg sodium


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