| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Toasted sesame oil |
| 1 |
|
Clove garlic; minced |
| 1/3 |
c |
Low-sodium soy sauce |
| 1/4 |
c |
Rice wine vinegar |
| 1 1/2 |
ts |
Chili sauce |
| 1 |
|
Lemongrass stick; broken into pieces |
| 1 |
tb |
Peeled and grated fresh ginger |
| 16 |
|
Baby carrots; up to 18 |
| 16 |
sm |
New potatoes; quartered |
| 12 |
oz |
Fresh or dry buckwheat noodles |
| 1 |
c |
Frozen peas |
|
|
Fresh chopped mint for garnish; (optional) |
INSTRUCTIONS
4 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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