Yield: 1 servings
|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|
|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