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Stir-Fried Noodles with Cabbage

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By Betty Crocker Kitchens
Updated Jun 12, 2008
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You can serve this Asian extravaganza as a great main dish, but try it in smaller amounts as a side dish, too.

Stir-Fried Noodles with Cabbage

  • Prep Time 15 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 package (8 oz) dried Chinese noodles
  • 2 teaspoons sesame oil
  • 1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1/8 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped gingerroot
  • 1 cup sliced shiitake mushrooms
  • 4 cups thinly sliced Chinese (napa) cabbage
  • 2 medium carrots, shredded (1 1/2 cups)
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
  • Step 
    2
    Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.
  • Step 
    3
    Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.

Nutrition

295 Calories
6 g Total Fat
9 g Protein
54 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
470 mg
Potassium
280 mg
Total Carbohydrate
54 g
Dietary Fiber
3 g
Protein
9 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
16%
16%
Exchanges:
3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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