BEET GREENS AND NOODLES
A great recipe using beet greens and stems. I usually use Farkay® noodles from the Asian section of the supermarket, but a Japanese Somen noodle or even a spaghetti noodle would work well too.
Provided by ellalouwho
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat vegetable oil in a large skillet. Cook and stir celery and onion in hot oil until soft, 5 to 7 minutes. Pour white wine over the celery mixture; add ginger and garlic and toss to mix. Stir beet greens and stems, soy sauce, sesame oil, and fish sauce into the celery mixture; simmer together about 5 minutes. Add drained spaghetti to the skillet; toss to coat with the sauce. Cover the skillet and continue cooking until the beet greens are tender, about 5 minutes.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 47 g, Fat 7.8 g, Fiber 3 g, Protein 8.6 g, SaturatedFat 1.1 g, Sodium 584.9 mg, Sugar 3.3 g
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