Buckwheat Noodles With Baby Carrots, Peas And New Potatoes

[Guest guest]

I'm sharing recipes that were posted on the Vegetarian Times website last

March.

 

* Exported from MasterCook *

 

Buckwheat Noodles With Baby Carrots, Peas And New Potatoes

 

Recipe By : www.vegetariantimes.com 3/00

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon toasted sesame oil

1 clove garlic -- minced

1/3 cup low-sodium soy sauce

1/4 cup rice wine vinegar

1 1/2 teaspoons chili sauce

1 lemongrass stick -- broken into pieces

1 tablespoon peeled and grated fresh ginger

16 baby carrots -- up to 18

16 small new potatoes -- quartered

12 ounces fresh or dry buckwheat noodles

1 cup frozen peas

Fresh chopped mint for garnish -- (optional)

 

4 Servings Dairy-free

 

After winter's diet of hearty, slow-cooked foods, the palate hungers for

fresh new flavors, and this pasta dish fills the bill.

 

In medium saucepan, combine sesame oil, garlic, soy sauce, rice wine

vinegar, chili sauce, lemongrass and ginger. Cook over low heat for 5

minutes. Remove lemongrass and set aside.

 

In large pot of salted water, cook carrots and potatoes until tender, about

15 minutes. Drain vegetables and set aside, reserving water. Return water

to a boil and add noodles, stirring to prevent sticking. Cook according to

package directions.

 

Just before pasta is done, add peas, potatoes and carrots to boiling

water. Cook 1 minute, drain and transfer to serving bowl. Add sauce, toss

thoroughly and adjust seasoning. Serve right away.

 

Per serving: 355 cal.; 14g prot.; 2g total fat (0 sat. fat); 76g carb.; 0

chol.; 890mg sod.; 9g fiber

 

 

 

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