naidufoodrecipes: Ginger Whole-Wheat Noodles



Saturday, October 30, 2010

Ginger Whole-Wheat Noodles

                                                             Ginger Whole-Wheat Noodles

1/4 pound whole-wheat spaghetti
salt to taste
nonstick cooking spray
4 garlic cloves, minced
2 tablespoons minced ginger root
1/3 cup low-sodium nonfat chicken broth
2 tablespoons oyster sauce
2 teaspoons light soy sauce
1/2 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon cornstarch
1 teaspoon water
2 ounces firm tofu, cubed
1/4 pound spinach leaves, steamed
3 green onions, cut thin 3" strips
2 lemon wedges

Cook spaghetti in boiling salted water until tender but firm to the bite,
about 10 minutes. Drain.
Meanwhile, spray wok or heavy skillet with nonstick cooking spray and heat
over medium-high heat until hot.
Add garlic and ginger and saute until tender but not browned, 1 to 2
minutes.
Stir in chicken broth, oyster sauce, soy sauce, sugar and sesame oil and
bring to simmer over medium-high heat.
Combine cornstarch and water. Stir into sauce and return to simmer, stirring
until thickened and clear, 1 to 2 minutes. Stir in tofu.
Coarsely chop steamed spinach and toss with hot noodles. Stir in green
onions. Pour sauce over noodles and toss to coat. Serve with wedge of lemon.
Serves 2.

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