Contributed By: cre8tivemummy
Prevention Healthy Cooking.
These thick Japanese noodles tossed with tender-crisp vegetables are sure to become a favorite. If you can’t find udon, spaghetti works well in this dish.
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Fat
Ingredients
8 oz Uncooked udon noodles
2 teaspoons Hot chili or toasted sesame oil
2 cups Fresh broccoli florets or Cascadian Farm® frozen organic broccoli florets (thawed)
1 Red or green bell pepper, thinly sliced
2 Medium carrots, cut into matchsticks
1 can (8 oz) sliced water chestnuts, drained
1 cup Organic or reduced sodium vegetable broth
2 tablespoons Reduced sodium soy sauce
1 tablespoon Rice vinegar
2 cloves Garlic, finely chopped
1 tablespoon Grated gingerroot
1 tablespoon Cornstarch
Preparation
1. Cook and drain noodles as directed on package.
2. Meanwhile, in large skillet, heat oil over medium-high heat. Add broccoli, pepper, carrots and water chestnuts. Cook and stir 3 minutes or until vegetables are tender-crisp.
3. In small bowl, whisk together broth, soy sauce, vinegar, garlic, gingerroot and cornstarch. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
4. Place noodles in serving bowl. Top with vegetable mixture tossing to coat well.
Cook's Notes
Variations: Add sliced beef for a complete meal.
Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition Information
Calories: 320
;
Total Fat: 3g
;
Saturated Fat: .5g
;
Carbohydrates: 62g
;
Protein: 11g
;
Vitamin A: 90%
;
Vitamin C: 45%
;
Calcium: 4%
;
Sodium: 480mg
;
Iron: 15%
;
Fiber: 5g