Email to Pam Miller      

Recipe Categories: PamMiller5827's HOME PAGEAPPETIZERS Beverages Bread Breakfast Cakes---Pies Candy Canning Casseroles Cookies CrockPot CROCKPOT Desserts Diabetic Diet Ethnic FamilyRecipes Holidays Make-Your-Own Meats Miscellaneous PASTA Poultry Rhubarb Salad---Dressings Sandwiches Seafood SideDishes Snacks Soups---Stews Vegetables

"Noodles with Broccoli and Peppers




Source of Recipe


Eat Better America


Recipe Introduction


6 Servings


List of 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


Recipe



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.

Nutritional Information

1 Serving: Calories 320 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 480mg; Total Carbohydrate 62g (Dietary Fiber 5g, Sugars 4g); Protein 11g % Daily Value*: Vitamin A 90%; Vitamin C 45%; Calcium 4%; Iron 15% Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 4 MyPyramid Servings: 2 oz-equivalents Grains, 1 c Vegetables
*% Daily Values are based on a 2,000 calorie diet