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 \N | Carrots; julienned |
| 1½ cup | Broccoli florets |
| 1 \N | Zucchini; cubed |
| 8 ounces | Waterchestnuts; sliced |
| 4 ounces | Pimiento; chopped |
| 3 \N | Scallion; sliced |
| ½ \N | 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.