2 cups uncooked egg noodles
1 Tablespoon sesame seed
1 Tablespoon peanut oil
2 cloves garlic — minced
4 cups fresh broccoli florets
1 can (8 oz.) water chestnuts — drained
1 jar (4.5 oz.) whole mushrooms — drained
1/2 cup chicken broth
2 Tablespoons dry white wine or chicken broth
2 Tablespoons soy sauce
2 teaspoons cornstarch
1. Cook noodles to desired doneness as directed on package.
2. Meanwhile, in large skillet or wok, cook and stir sesame seed over medium-high heat for 2 to 3 minutes or untl golden brown. Remove from skillet; set aside.
3. In same skillet, heat oil over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add broccoli, water chestnuts and mushrooms; cook and stir 6-7 minutes or until broccoli is crisp-tender.
4. Drain noodles; set aside.
5. In small bowl, combine broth, wine, soy sauce and cornstarch; blend well. Add noodles and cornstarch mixture to skillet; cook and stir until thickened and bubbly. Sprinkle with sesame seed. Makes 4 servings.