MUSHROOM VEAL NOODLES
RECIPE TYPE
Holiday, Under 30 min
SERVES
SERVES4
Prep: 10 min
Cook: 20 min
Ingredients
1 pkg (450g) Longo's Spaghetti or rice noodles
3 Longo's Veal Cutlets (Half a 840g box)
1 pkg (227g) Longo's Sliced White Mushrooms
3 cups chopped bok choy
1 ¼ cups Longo's Essentials Beef Broth
2 tbsp soy sauce
1 tsp cornstarch
Longo's Sesame Seeds (optional)
Directions
Bring a pot of salted water to boil and add spaghetti; cook for about 9 minutes or until al dente. Drain well and return to pot. (If using rice noodles follow package directions.)
Meanwhile, heat 3 tbsp Longo's Mediterranean Extra Virgin Olive Oil over medium high heat and pan-fry veal cutlets in batches, adding more oil if necessary for about 3 minutes per side or until golden brown and thermometer reaches 160°F when tested. Remove from skillet and place on cutting board; cut into thin slices.
Return skillet to medium-high heat. Cook mushrooms for about 5 minutes or until starting to brown. Add bok choy and broth to skillet; bring to simmer. Stir soy sauce and cornstarch together and stir into skillet. Add spaghetti and veal and toss to combine well and warm through.
Serve sprinkled with sesame seeds if using.
NUTRITIONAL INFORMATION
Protein 32g | Fibre 2g |
Fat 17g | Sugar 2g |
Carbs 91g | Sodium 900mg |
