ORGANIC LOW MEIN NOODLES WITH VEGETABLES
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
6 Oz. Whole Wheat Spagetti1 Tablespoon Sesame Oil1/4 Teaspoon Hot Red Thai Chili Sauce, or to taste3 cloves minced Garlic2 Tablespoons chopped Cilantro2 Tablespoons Light Soy Sauce1/2 Cup Vegetable Broth1 Large Carrot, washed and sliced into thin sticks3 Chinese Lettuce Heads, chopped into thin strips, washed well, drained1 Medium Onion, chopped1 Red Sweet Pepper, sliced thin sticks10 Shitake Mushrooms, washed, de-stalk, sliced in stripsBlack Pepper to taste
Makes 2 large servings.
Prepare the Spagetti in a large pot of boiling water according to directions, drain in colander, over the cooking pot, set aside.
Meanwhile, in a non-stick skillet, over medium heat, warm the sesame oil and add the garlic and chili sauce for 1 minute, stirring well. Add the carrots, onions, pepper and mushrooms, stir well, and cover. Cook for 5 minutes until carrots are soft. Add the chinese lettuce, stir, and cover. Cook for additional 3 to 5 minutes, stirring occasionally, until leaf strips have all wilted.
Put drained spagetti back into the large pot that it cooked in. Add the vegetable mix, and add the vegetable broth and soy sauce. Mix well. Add black pepper to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user FRENCHYLOEB.
Prepare the Spagetti in a large pot of boiling water according to directions, drain in colander, over the cooking pot, set aside.
Meanwhile, in a non-stick skillet, over medium heat, warm the sesame oil and add the garlic and chili sauce for 1 minute, stirring well. Add the carrots, onions, pepper and mushrooms, stir well, and cover. Cook for 5 minutes until carrots are soft. Add the chinese lettuce, stir, and cover. Cook for additional 3 to 5 minutes, stirring occasionally, until leaf strips have all wilted.
Put drained spagetti back into the large pot that it cooked in. Add the vegetable mix, and add the vegetable broth and soy sauce. Mix well. Add black pepper to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user FRENCHYLOEB.
Nutritional Info Amount Per Serving
- Calories: 601.2
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 611.2 mg
- Total Carbs: 97.9 g
- Dietary Fiber: 17.3 g
- Protein: 31.4 g
Member Reviews