Ginger whole-wheat noodles
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Whole-wheat spaghetti |
| Salt | ||
| Nonstick cooking spray | ||
| 4 | Garlic cloves; minced | |
| 2 | tablespoons | Minced ginger root |
| ⅓ | cup | Low-sodium nonfat chicken broth |
| 2 | tablespoons | Oyster sauce |
| 2 | teaspoons | Light soy sauce |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Sesame oil |
| ½ | teaspoon | Cornstarch |
| 1 | teaspoon | Water |
| 2 | ounces | Firm low-fat tofu; cubed |
| ¼ | pounds | Spinach leaves; steamed |
| 3 | Green onions; cut thin 3\" strips | |
| 2 | Lemon wedges | |
Directions
Cook spaghetti in boiling salted water until tender but firm to the bite, about 10 minutes. Drain. Meanwhile, spray wok or heavy skillet with nonstick cooking spray and heat over medium-high heat until hot. Add garlic and ginger and saute until tender but not browned, 1 to 2 minutes. Stir in chicken broth, oyster sauce, soy sauce, sugar and sesame oil and bring to simmer over medium-high heat. Combine cornstarch and water. Stir into sauce and return to simmer, stirring until thickened and clear, 1 to 2 minutes.
Stir in tofu. Coarsely chop steamed spinach and toss with hot noodles. Stir in green onions. Pour sauce over noodles and toss to coat. Serve with wedge of lemon. Yields 2 servings.
Each serving: 293 calories; 1,386 mg sodium; 0 cholesterol; 4 grams fat; 56 grams carbohydrates; 13 grams protein; 2.44 grams fiber Recipe Source: Los Angeles Times - 03-24-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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