Noodles with stir-fried vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Handfuls of eggless noodles (up to 4) | |
| ½ | Onion, chopped | |
| 1 | Clove garlic, peeled and sliced in half | |
| ¾ | cup | Sliced mushrooms (about 4 large mushrooms, fresh, or 1 4-oz can, reserving liquid |
| ¼ | cup | Chopped green pepper |
| 1 | cup | Broccoli florets |
| 1 | cup | Fresh snow pea pods, tips and strings removed, or 1 c. frozen peas |
| 1 | tablespoon | Cornstarch |
| 1 | can | (11-oz) mandarin orange segments, drained, reserving liquid |
| ½ | teaspoon | Ground ginger |
| 2 | tablespoons | Low-salt soy sauce or tamari |
Directions
This recipe was changed slightly from its source, an ad for egg noodles in one of the women's magazines.
Cook pasta according to package directions. Drain. Meanwhile, in a large skilled, saute onions in a bit of water until soft. Add garlic halves, green pepper and mushrooms and saute until mushrooms begin to soften. Add broccoli and cook until nearly done. While veggies cook, combine reserved liquids and enough water to equal one-half to ¾ cup. Blend in cornstarch, ginger and soy sauce. Add to eggies in skillet. Cook, stirring, until thickened. Toss hot pasta with vegetable mixture. Gently stir in orange segments. Posted to fatfree digest V97 #037 by msillars@... (Mal Sillars) on Mar 25, 1997