Broccoli Noodle Stir Fry Recipe

Ingredients

3 ounce dried fine noodles

For the Sauce:

5 fluid ounces chicken stock

2 teaspoons cornstarch

1 1/2 teaspoons soy sauce

1 teaspoon rice vinegar or white vinegar

1/8 to 1/4 teaspoon crushed dried chilies

1 tablespoon cooking oil

2 teaspoons toasted sesame oil

10 ounces broccoli florets

Preparation

In a large saucepan bring 2 quarts water to boiling. Add noodles and boil, uncovered, 5-7 minutes or till just tender, stirring occasionally. (Or, cook according to package directions.) Drain.

FOR THE SAUCE: In a small bowl combine stock, cornstarch, soy sauce, vinegar, and crushed dried chilies. Set aside.

In a wok or large frying pan heat cooking oil and sesame oil over medium-high heat. Add broccoli; stir-fry for 3-4 minutes, or till crisp-tender. Stir sauce; add sauce and cooked noodles to wok or frying pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve.