Asian

Broccoli Waterchestnut Egg Noodle Stirfry is for Dinner.

Broccoli Waterchestnut Egg Noodle Stirfry takes 10 minutes to prepare.

Broccoli Waterchestnut Egg Noodle Stirfry takes 10 minutes to cook.

Broccoli Waterchestnut Egg Noodle Stirfry makes 2 servings.

The ingredients for Broccoli Waterchestnut Egg Noodle Stirfry are:

- Broccoli, fresh, 4 cup, chopped
- Kame Japanese Buckwheat Noodles (Shin Shu Soba), 1 serving
- Waterchestnuts (water chestnuts), 140 grams
- Egg, fresh, 1 large
- Sesame Oil, 1.5 tbsp
- *Olive Oil Pam (0.5g = 0.6sec spray), 2 serving
- Kame Black Bean Sauce, 2 tbsp

Here is how you make Broccoli Waterchestnut Egg Noodle Stirfry:

Boil water and cook noodles. While noodles are cooking, clean and chop broccoli, and drain waterchestnuts. When noodles are al dente, remove, strain, and rinse. In large pan, add a small amount of water, and add broccoli. Steam broccoli until half cooked. Drain broccoli. Spray pan with pam and add sesame oil. Add waterchestnuts, noodles, broccoli, and egg. Stir fry until finished. Serve, add black bean sauce to taste. Number of Servings: 2Recipe submitted by SparkPeople user ALLISONACS.

The nutritional information for Broccoli Waterchestnut Egg Noodle Stirfry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 286.1

• Total Fat: 13.9 g
• Cholesterol: 106.3 mg
• Sodium: 443.8 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 7.6 g
• Protein: 11.0 g

Broccoli Waterchestnut Egg Noodle Stirfry is Asian cuisine.

The dietary needs meet for Broccoli Waterchestnut Egg Noodle Stirfry is Vegan