Oriental noodles

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.

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