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Cellophane Noodle With Asian Sprout
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Servings
- 4 serving(s)
Categories
- Side Dish
- Cantonese
- Stir-fry
- Easy
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
90
per serving
360 for selected servings
Fat
0.2g
per serving
0.8g for selected servings
Sugar
5g
per serving
20g for selected servings
Protein
3.8g
per serving
15.2g for selected servings
Carbohydrates
20.4g
per serving
81.6g for selected servings
Make and share this Cellophane Noodle With Asian Sprout recipe from Food.com.
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Equipment
Wok
Ingredients
- 1 lb mung bean sprouts
- 2 garlic cloves, crushed
- oil
- salt
- 2 ounces cellophane noodles, soak for 10 minutes
- 2 cups vegetable broth
- 1/2 cup green onion, 1 inch strips
Instructions
In a wok coat with oil and add sprouts and garlic and stir fry for a minute. Pour in the vegetable broth and bring to a boil and reduce the heat to a medium simmer. Add salt if needed. When the mixture is about dry and in the green onion and lightly coat with oil.
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