Makes: 4 servings
Serve this Asian-style noodle bowl with cool cucumber spears and a blend of rice vinegar and soy sauce (mixed to taste) for dipping. With the minutes you save washing dishes, you’ll have plenty of time to linger over heart-healthy green tea and Chinese cookies for dessert.
Ingredients
6 cups (1 pound) broccoli
1 onion (8 ounces)
2 cups beef broth
2 tablespoons Chinese black bean and garlic sauce
2 tablespoons cornstarch
1/2 pound dried spaghetti or soba noodles
1 teaspoon Olive Oil
1/2 pound ground lean beef
Soy Sauce
Instructions
1. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2
to 3 quarts water to a boil.
2. Meanwhile, rinse broccoli. Trim stems and cut crosswise into
1/4-inch-thick slices, then cut florets lengthwise into 1-inch pieces; set
aside. Peel onion and cut into thin slivers. In a small bowl, mix broth,
black bean sauce, and cornstarch.
3. Add spaghetti to boiling water and cook, uncovered, until barely tender
to bite, 6 to 9 minutes. Pour into a colander, rinse with hot water, and
drain.
4. Return pan to high heat and pour in oil. Add beef and stir often,
breaking up with spoon, untily lightly browned and crumbly, 1 to 2
minutes. Add onion and stir until it begins to brown, about 1 minute.
5. Add broccoli and 1/2 cup water; cover and stir occasionally until
bright green, about 2 minutes. Stir broth mixture, add to pan, and stir
until boiling.
6. Add noodles to pan; stir over medium heat until hot and coated with
sauce, about 1 minute. Add soy sauce to taste. Pour into bowls.
Nutritional Information
Per serving: 455 cal., 30% (135 cal.) from fat; 24 g protein; 15 g fat (5.1 g sat.); 56 g carbo (5.6 g fiber); 759 mg sodium; 43 mg chol.
