Thai noodles

Yield: 1 servings

Measure Ingredient
¼ cup Dry sherry or water
¼ cup Veg stock
1 tablespoon Chopped fresh ginger root
1 tablespoon Minced fresh garlic
2 tablespoons Veg stock
3 tablespoons White wine or water
1 cup Peeled, sliced and seeded cucumber
½ cup Diced red bell pepper
1 cup Fresh mung bean sprouts
1 tablespoon Low sodium soy sauce
1 teaspoon Cornstarch
½ teaspoon Chili powder
1 tablespoon Minced cilantro; to taste
½ cup Canned or fresh sliced water chestnuts
8 ounces Egg or wheat based Asian noodles such as lo mein, udon or ramen, cooked and drained



Whisk together sacue ingredients. Pour into saucepan, bring to a boil over med high heat. Reduce heat, simmer 2 mins, stirring, or until sauce thickens slightly. Set aside.

In a wok over high heat, bring remaining stock to a boil; add wine or water, cucumber, and bell pepper. Cook 1-2 mins, stirring. Stir in beans sprouts and water chestnuts. Heat through; add cooked noodles and sauce. Heat through, tossing to coat. Remove from heat. Makes 4 servings.

Per serving 103 cals, .2g fat

Magazine's note: Mung beans are small beans with yellow flesh and green, yellow or black skin. Dried mung beans can be used in many dishes without presoaking, or can be ground into flour to make noodles.

From Vegetarian Times, Nov 1995 Typed by Lisa Greenwood

Submitted By LISA GREENWOOD On 11-27-95

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