Title: Oriental Noodles
Categories: None
Yield: 4 servings

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

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." on Jul 7,
1999, converted by MM_Buster v2.0l.