Baked noodle ring
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Large flat noodles |
| Safflower oil -- for coating | ||
| Pan | ||
| 2 | teaspoons | Unsalted butter |
| ¼ | cup | Minced green onion |
| ¼ | cup | Minced red bell pepper |
| ½ | cup | Thinly sliced mushrooms |
| 2 | teaspoons | Whole wheat pastry flour |
| ½ | teaspoon | Herbal salt substitute |
| ½ | cup | Nonfat milk |
| ¼ | cup | Nonfat yogurt |
| 1 | dash | Fresh ground black pepper |
| 2 | Egg whites | |
| 2 | Whole eggs | |
| ¼ | cup | Finely chopped parsley |
Directions
1. In a large pot over high heat, bring to a boil 2 quarts of water. Cook noodles until barely tender (about 5 minutes). Drain and refresh under cold water, then set aside.
2. Preheat oven to 350 degrees F. Lightly oil an 8-inch ring mold or an 8-inch-square baking pan.
3. In a large skillet over medium-high heat, heat butter and saute green onion, bell pepper, and mushrooms for 5 minutes. Add flour and salt substitute and cook, stirring, for 2 minutes. Pour in milk and cook, stirring frequently, until thick (about 8 minutes). Stir in yogurt and pepper and remove from heat.
4. Separate eggs. In a small bowl combine all egg whites and beat until stiff. In a separate bowl beat egg yolks until foamy, then add to sauteed vegetables. Add drained noodles and fold in egg whites, then parsley. Pour mixture into prepared pan.
5. Bake until set (about 30 minutes). Unmold and serve hot.
Recipe By : the California Culinary Academy File