Ingredients
- 2 garlic (cloves minced)
- 1 sesame seed
- 4 cups broccoli florets (fresh)
- 2 cups egg noodles (uncooked)
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons dry wine (white)
- 1 tablespoon peanut oil
- 2 teaspoons cornstarch
1. Cook noodles to desired doneness as directed on package.
2. Meanwhile, in large skillet or wok, cook and stir sesame seed over medium-high heat for 2 to 3 minutes or untl golden brown. Remove from skillet; set aside.
3. In same skillet, heat oil over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add broccoli, water chestnuts and mushrooms; cook and stir 6-7 minutes or until broccoli is crisp-tender.
4. Drain noodles; set aside.
5. In small bowl, combine broth, wine, soy sauce and cornstarch; blend well. Add noodles and cornstarch mixture to skillet; cook and stir until thickened and bubbly. Sprinkle with sesame seed. Makes 4 servings.
