Ingredients
10 cups water
1 pound egg noodles
1 tablespoon olive oil (or vegetable oil
divided)
3 cups bean sprouts
1 cup bamboo shoots (julienned sliced thinly in strips)
1/2 cup carrots (shredded)
2 dried shiitake mushrooms (or about 1/2 cup
soaked
stems removed
and julienned)
2 green onions
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
reduced sodium
Steps
Wash hands with soap and water.
In a large pot on high heat, bring 10 cups of water to boil. Cook noodles in boiling water until tender or “al dente,” approximately 5 to 7 minutes; drain and set aside.
Heat a non-stick wok or pan over high heat. Add 1/2 tablespoon oil, swirling to coat the pan, add noodles and pan-fry until noodles are golden, about 7 to 10 minutes. Remove noodles from wok.
Add remaining 1/2 tablespoon oil to wok, add vegetables, and stir-fry until just cooked, about 5 to 7 minutes.
Return noodles to the wok, add salt, sugar and soy sauce.
Stir to combine and serve.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 422 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Cholesterol | 76 mg |
| Sodium | 456 mg |
| Carbohydrates | 73 g |
| Dietary Fiber | 5 g |
| Total Sugars | 5 g |
| Added Sugars included | 1 g |
| Protein | 15 g |
| Vitamin D | 0 mcg |
| Calcium | 65 mg |
| Iron | 5 mg |
| Potassium | 384 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Five Happiness Fried Noodles. Recipe source: EatFresh California Department of Social Services. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.