Broccoli Noodle Side Dish Recipe

The Side Dish blog (the home of side dish, salad & soup collection recipes) invites you to try Broccoli Noodle Side Dish recipe. Enjoy quick and easy cooking recipes and learn how to make Broccoli Noodle Side Dish.

8 Servings
Prep/Total Time: 20 min.

Ingredients

6 cups uncooked wide egg noodles
3 to 4 garlic cloves, minced
1/4 cup olive oil
4 cups broccoli florets (about 1 pound)
1/2 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon salt, optional

Directions

Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt if desired; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through. Yield: 8 servings.

Nutrition Facts: 3/4 cup (calculated without salt) equals 188 calories, 8 g fat (1 g saturated fat), 24 mg cholesterol, 17 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Broccoli Noodle Side Dish published in Taste of Home February/March 1997, p11 

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Bacon-Corn Stuffed Peppers
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Chinese Broccoli with Oyster Sauce Recipe

The side Dish blog (the home of side dish and salad collection recipes) invites you to try Chinese broccoli with oyster sauce recipe. Enjoy quick and easy cooking recipes and learn how to make Chinese broccoli with oyster sauce.

Easy to prepare, pretty to look at and packed with beta-carotene, this dish of fragrant Chinese broccoli ticks all the boxes.

Preparation Time 10 minutes
Cooking Time 5 minutes

Ingredients (serves 6)

2 bunches gai lan (Chinese broccoli), washed
60ml (1/4 cup) oyster sauce
1 garlic clove, crushed
1 1/2 tbs light soy sauce
1 tsp caster sugar
1 tbs vegetable oil
2 tsp sesame oil

Method

1. Cut the gai lan stems from the leaves. Cut the stems in half lengthways. Cut the leaves in half crossways.

2. Combine the oyster sauce, garlic, soy sauce and sugar in a small bowl, and stir until the sugar dissolves.

3. Cook the gai lan stems and leaves in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Transfer to a serving platter.

4. Heat the vegetable oil and sesame oil in a saucepan over high heat for 30 seconds. Pour over the gai lan. Drizzle over the oyster sauce mixture and serve.

Notes
Prepare this recipe to the end of step 2 up to 1 hour ahead. Continue from step 3 up to 10 minutes before serving.

Source
Good Taste - May 2007, Page 80
Recipe by Chrissy Freer

Similar Side Dish Recipes:

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Balsamic-glazed Carrots 

Save & Share Chinese broccoli with oyster sauce recipe

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