Chinese Noodles with Spring Vegetables - 5 pts

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* Exported from MasterCook *

 

Chinese Noodles with Spring Vegetables - 5 pts

 

Recipe By :Mayo Clinic Healthy Recipes

Serving Size : 4 Preparation Time :0:00

Categories : LowCal (less than 300) LowFat (Less than 30%)

Quick Spicy

Vegan Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces Chinese noodles -- 1 package

1 tablespoon peanut oil

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

2 garlic cloves -- finely chopped

2 tablespoons reduced-sodium soy sauce

1 cup small broccoli florets

1 cup fresh bean sprouts

8 cherry tomatoes -- halved

1 cup chopped fresh spinach

2 scallions -- chopped

Crushed red chili flakes -- (optional)

 

Fill a large pot 3/4 full with water and bring to boil. Add the noodles and cook

until al dente (tender), 10 to 12 minutes, or according to the package

directions. Drain the noodles thoroughly. Set aside.

 

 

In a large stockpot or frying pan, heat the oils over medium heat. Add ginger

and garlic and stir-fry until fragrant. Stir in the soy sauce and broccoli and

continue to cook over medium heat for about 3 minutes. Add remaining vegetables

and cooked noodles and toss until warmed through.

 

 

Divide the noodles among warmed individual plates and top with crushed red chili

flakes, if desired. Serve immediately.

 

 

SERVES 4

 

 

Nutritional Analysis (per serving): Calories 270; Total fat 9 g (Saturated fat

2 g, Monounsaturated fat 4 g ); Carbohydrate 38 g; Fiber 5 g;

Cholesterol 0 mg; Protein9 g; Sodium350 mg; Potassium564 mg; Calcium133 mg.

 

 

Dietitian's tip: To limit the sodium content of this oriental stir-fry, use

reduced-sodium soy sauce, which has 25-percent less sodium but all of the taste

of its full-sodium counterpart.

 

Description:

" 5 pts "

S(Formatted by Chupa Babi):

" 05.30.08 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 291 Calories; 7g Fat (21.6% calories from

fat); 3g Protein; 55g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 323mg

Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 26076 0 0 920011 0 0 0 0 0