Buckwheat Noodles With Baby Carrots, Peas And New Potatoe
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime4 | 4 | Servings | |
INGREDIENTS
| 1 | t | Toasted sesame oil |
| 1 | Clove garlic, minced | |
| 1/3 | c | Low-sodium soy sauce |
| 1/4 | c | Rice wine vinegar |
| 1 1/2 | t | Chili sauce |
| 1 | Lemongrass stick, broken | |
| into pieces | ||
| 1 | T | Peeled and grated fresh |
| ginger | ||
| 16 | Baby carrots, up to 18 | |
| 16 | New potatoes, quartered | |
| 12 | oz | Fresh or dry buckwheat |
| noodles | ||
| 1 | c | Frozen peas |
| Fresh chopped mint for | ||
| garnish optional |
INSTRUCTIONS
SERVINGS DAIRY-FREE After winter's diet of hearty, slow-cooked foods, the palate hungers for fresh new flavors, and this pasta dish fills the bill. In medium saucepan, combine sesame oil, garlic, soy sauce, rice wine vinegar, chili sauce, lemongrass and ginger. Cook over low heat for 5 minutes. Remove lemongrass and set aside. In large pot of salted water, cook carrots and potatoes until tender, about 15 minutes. Drain vegetables and set aside, reserving water. Return water to a boil and add noodles, stirring to prevent sticking. Cook according to package directions. Just before pasta is done, add peas, potatoes and carrots to boiling water. Cook 1 minute, drain and transfer to serving bowl. Add sauce, toss thoroughly and adjust seasoning. Serve right away. PER SERVING: 355 CAL.; 14G PROT.; 2G TOTAL FAT (0 SAT. FAT); 76G CARB.; 0 CHOL.; 890MG SOD.; 9G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 24 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 433
Calories From Fat: 52
Total Fat: 6g
Cholesterol: 1.4mg
Sodium: 973mg
Potassium: 847.1mg
Carbohydrates: 88.2g
Fiber: 14.1g
Sugar: 8.9g
Protein: 18.6g