2 bags Skinny Dip Angel Hair
1/4 medium onion
1/4 medium bell pepper
6 snow peas, sliced thin diagonally
1/2 stalk celery
2 cloves garlic, minced
2 teaspoons grated ginger
2 tablespoons peanut oil
3 tablespoons chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/8 teaspoon white pepper
They're a little expensive, but oyster sauce, sesame oil and white pepper are ingredients you'll use often in Asian cooking. These are authentic strong flavors and you only need a little bit for each recipe. Store them in the fridge.
Drain, rinse and boil noodles for 1 minute. Drain in a colander. Dab with paper towels to remove excess water.
Mix chicken broth, oyster sauce, soy sauce, sesame oil, white pepper, garlic and ginger in a bowl. Add noodles and toss to coat, let sit. Slice veggies thin diagonally (a mandolin
makes it easy).
Heat oil in a steel wok. Heat on VERY HIGH until oil begins smoking. Add veggies and stir fry 2 minutes. Add pasta, toss to mix and cook 3 minutes. Garnish with edamame if desired.
Tip: Turn these noodles into a main dish by adding diced chicken, pork or shrimp.
Calories: 70.....Carbs: 3 grams.....Protein: 0 grams.....Fat: 6 grams