I really love this Japanese Cuisine- California Maki Roll. The taste… the way of eating it… with the chopsticks… perfect! Whew~
The first time I taste it was the time I met this friend of mine, who’s the nephew of “I Love Sushi” owner. He even taught me how to make it. ( :-) I still have the knife and the bamboo rolling map to roll up California Maki Roll. For remembrance! Hehehe….) Anyways, I’d love to make some soon! Want some?
Are you vegetarian? Try this heart-healthy, low sodium recipe: Broccoli-Peanut Stir-Fry with Noodles
- 4 ounces (2 cups) uncooked
broad yolk free egg noodles
1 tablespoon butter or margarine - 1 teaspoon minced fresh
garlic
4 cups broccoli florets
2 medium (1 cup) carrots, sliced
1/3 cup stir-fry sauce
1 (14 to 15-ounce) can baby corn, drained, cut into 1/2-inch pieces
1/4 cup finely chopped dry roasted peanuts
- Cook noodles according to package directions. Drain. Keep warm.
- Meanwhile, melt butter in 12-inch nonstick skillet until sizzling; add garlic, broccoli and carrots. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 7 minutes). Stir in stir-fry sauce and corn; continue cooking until heated through (2 to 3 minutes).
- Add hot cooked noodles; toss to lightly coat. Sprinkle with peanuts
This recipe has Nutrition Facts of (1 serving):
Calories: 340 Fat: 9 g Cholesterol: 5 mg Sodium: 790 mg Carbohydrates:
58 g Dietary Fiber: 8 g Protein: 14 g. So, try now!
