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    Vegetable Lo Mein (WW)


    Source of Recipe


    by Marsha, from Light & Tasty June/July 04

    List of Ingredients




    6 oz uncooked linguine
    1 tsp cornstarch
    1 tsp vegetable bouillon granules
    1/2 c water
    1/4 c reduced sodium soy sauce
    1/2 lb. fresh mushrooms, quartered
    2 Tbls canola oil, divided
    1/2 lb. fresh snow peas
    8 green onions, sliced
    4 celery ribs with leaves, sliced
    1 large sweet red pepper, thinly sliced
    1 can (14 oz) bean sprouts, rinsed and drained

    Recipe



    Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside.
    In a nonstick skillet, stir-fry mushrooms in 1 Tbls oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender. Stir in soy sauce mixture; add to pan. Bring to a boil; cook and stir 2 minutes or until thickened. Add pasta and mushrooms. Heat through.

    Yield: 4 servings.

    Nutritional Analysis: One serving (1 1/2 cup) equals 327 calories, 8 g fat (1 g saturated), trace cholesterol, 1081 mg sodium, 50 g carbohydrate, 7 g fiber, 12 g protein.

    WW points: 6

 

 

 

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