Oriental noodles
4 servings
Ingredients
| Quantity | 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 | |
Directions
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.