| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | 4 | servings | |
INGREDIENTS
| 10 | oz | Chinese noodles |
| 1/4 | c | Vegetable broth; PLUS |
| 2 | tb | Vegetable broth |
| 2 | tb | Toasted sesame oil |
| 1/4 | c | Rice wine vinegar |
| 1 1/2 | tb | Low sodium soy sauce |
| 1 1/2 | ts | Natural peanut butter |
| 1 1/2 | ts | Ground ginger |
| 1 | ts | Garlic powder |
| 3/4 | ts | Sugar |
| 1/2 | ts | Ground black pepper |
| 1 | ts | Minced cilantro; to 3 tsp |
| 1/8 | ts | Red pepper flakes; optional |
| 2 | Carrots; julienned | |
| 1 1/2 | c | Broccoli florets |
| 1 | Zucchini; cubed | |
| 8 | oz | Waterchestnuts; sliced |
| 4 | oz | Pimiento; chopped |
| 3 | Scallion; sliced | |
| 1/2 | Tomato; chopped; optional |
INSTRUCTIONS
Cook the noodles until al dente; 2-3 minutes. Drain and toss with 1/4 cup of the broth. Combine the oil, vinegar, spices, soy sauce, and peanut butter. Pour over the noodles and toss. Stir fry the carrots and broccoli in the remaining 2 tbsp broth until crisp-tender. Add the zucchini and cook for a few more minutes. Combine all the vegetables with the noodles. Serve at room temp. Garnish with tomatoes. Per serving: 429 Calories; 9g Fat (18% calories from fat); 15g Protein; 79g Carbohydrate; 0mg Cholesterol; 984mg Sodium Food Exchanges: 4 Starch/Bread; 4 Vegetable; 1 1/2 Fat Recipe by: Lowfat Living, Robert and Leslie Cooper Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jul 7, 1999, converted by MM_Buster v2.0l.
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