Chinese Noodles Zucchini Recipes
CHINESE NOODLES & ZUCCHINI
This recipe appeared in the "Cooking Light" magazine. If you enjoy Asian foods and vegetables you will really enjoy this.
Provided by James Craig
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium sized saucepan of water to a boil.
- Add noodles and cook 3 minutes for dried or 1 minutes for fresh.
- Drain.
- Mix oyster sauce, vinegar, and sugar together.
- Spray a wok or skillet with vegetable oil and heat.
- Add zucchini and garlic.
- Stir fry for 3 minutes.
- Add drained noodles and continue to stir fry until noodles begin to crisp.
- Pour oyster sauce mixture into the middle of wok, and toss well; making sure all of the noodles are coated with sauce.
- Spoon onto a serving platter or individual plates and sprinkle with chopped cilantro.
Nutrition Facts : Calories 350.9, Fat 18.1, SaturatedFat 2.6, Sodium 756.8, Carbohydrate 43.2, Fiber 4.1, Sugar 6.7, Protein 7.3
ZUCCHINI 'NOODLES'
A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.
Provided by Becka
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
- Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
- Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 10.4 g, Cholesterol 4.4 mg, Fat 9.9 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 1361.8 mg, Sugar 5.2 g
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