Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Medium or Wide Egg Noodles uncooked |
| 2 cans | Low-sodium chicken broth (13 1/4-oz. cans) |
| 2 cups | Small broccoli florets |
| 1 cup | Sliced fresh mushrooms |
| 2 mediums | Carrots thinly sliced diagonally |
| 2 tablespoons | Low-sodium soy sauce |
| 1 tablespoon | Cornstarch |
| 1 tablespoon | Sesame oil |
| 2 teaspoons | Sugar |
| ¼ teaspoon | Hot red pepper flakes |
In a large pot, heat chicken broth; add noodles and bring to a boil.
Cover and simmer 10 minutes. Add vegetables, cover and simmer 2 minutes. In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.
Each serving provides: 315 Calories; 12⅒ g Protein; 52⅕ g Carbohydrates; 7⅒ g Fat; 53⅕ mg Cholesterol; 917 mg Sodium.
Calories from Fat: 20%
Copyright National Pasta Association () (Reprinted with permission)