astray recipes: Oriental noodles

Categories: None
Yield: 4 servings

Measure	Ingredient
10 ounces	Chinese noodles
¼ cup	Vegetable broth; PLUS
2 tablespoons	Vegetable broth
2 tablespoons	Toasted sesame oil
¼ cup	Rice wine vinegar
1½ tablespoon	Low sodium soy sauce
1½ teaspoon	Natural peanut butter
1½ teaspoon	Ground ginger
1 teaspoon	Garlic powder
¾ teaspoon	Sugar
½ teaspoon	Ground black pepper
1 teaspoon	Minced cilantro; to 3 tsp
⅛ teaspoon	Red pepper flakes; optional
2	Carrots; julienned
1½ cup	Broccoli florets
1	Zucchini; cubed
8 ounces	Waterchestnuts; sliced
4 ounces	Pimiento; chopped
3	Scallion; sliced
½	Tomato; chopped; optional

Cook the noodles until al dente; 2-3 minutes. Drain and toss with ¼ cup of the broth.

Combine the oil, vinegar, spices, soy sauce, and peanut butter. Pour over the noodles and toss.

Stir fry the carrots and broccoli in the remaining 2 tbsp broth until crisp-tender. Add the zucchini and cook for a few more minutes. Combine all the vegetables with the noodles. Serve at room temp. Garnish with tomatoes.

Per serving: 429 Calories; 9g Fat (18% calories from fat); 15g Protein; 79g Carbohydrate; 0mg Cholesterol; 984mg Sodium Food Exchanges: 4 Starch/Bread; 4 Vegetable; 1½ Fat

Recipe by: Lowfat Living, Robert and Leslie Cooper Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jul 7, 1999, converted by MM_Buster v2.0l.

oriental noodles