Sesame-soy pasta & vegetables

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)

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