Broccoli Waterchestnut Egg Noodle Stirfry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 286.1
- Total Fat: 13.9 g
- Cholesterol: 106.3 mg
- Sodium: 443.8 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 7.6 g
- Protein: 11.0 g
View full nutritional breakdown of Broccoli Waterchestnut Egg Noodle Stirfry calories by ingredient
Introduction
Very easy to make dinner. Very easy to make dinner.Number of Servings: 2
Ingredients
-
- Broccoli, fresh, 4 cup, chopped
- Kame Japanese Buckwheat Noodles (Shin Shu Soba), 1 serving
- Waterchestnuts (water chestnuts), 140 grams
- Egg, fresh, 1 large
- Sesame Oil, 1.5 tbsp
- *Olive Oil Pam (0.5g = 0.6sec spray), 2 serving
- Kame Black Bean Sauce, 2 tbsp
Directions
Boil water and cook noodles. While noodles are cooking, clean and chop broccoli, and drain waterchestnuts.
When noodles are al dente, remove, strain, and rinse. In large pan, add a small amount of water, and add broccoli. Steam broccoli until half cooked. Drain broccoli. Spray pan with pam and add sesame oil. Add waterchestnuts, noodles, broccoli, and egg. Stir fry until finished. Serve, add black bean sauce to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user ALLISONACS.
When noodles are al dente, remove, strain, and rinse. In large pan, add a small amount of water, and add broccoli. Steam broccoli until half cooked. Drain broccoli. Spray pan with pam and add sesame oil. Add waterchestnuts, noodles, broccoli, and egg. Stir fry until finished. Serve, add black bean sauce to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user ALLISONACS.