Low Fat -- Asian Noodles with Stir-Fried Corn & Cabbage

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* Exported from MasterCook *

 

Asian Noodles with Stir-Fried Corn and Cabbage

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces chinese wheat noodles -- japanese noodles udon, soba, or

somen), or linguini

2 tablespoons vegetable oil

1 8 oz package coleslaw vegetable mix

1 cup frozen corn kernels -- thawed

3 scallions -- cut into 1-inch sections

1 tablespoons natural soy sauce -- to taste (1-2)

1 teaspoons dark sesame oil -- to taste (1-2)

dried hot red pepper flakes to taste -- optional

freshly ground pepper to taste

 

Cook the noodles in plenty of rapidly simmering water until al dente, then

drain.

 

Meanwhile, heat the oil in a wide skillet. or stir-fry pan. Add the coleslaw

vegetables, corn, and scallions and stir-fry over medium-high heat until the

cabbage is slightly wilted but still crisp, about 3 to 5 minutes.

 

Stir in the noodles, then season to taste with soy sauce, sesame oil, optional

red pepper flakes, and pepper. Serve at once.

 

 

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Per Serving (excluding unknown items): 211 Calories; 6g Fat (23.2% calories from

fat); 7g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 480mg

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

 

NOTES : From " A Vegetarian Kitchen " (Nava Atlas)

Nutr. Assoc. : 1384 0 4920 0 0 1396 0 20099 0