ORGANIC LOW MEIN NOODLES WITH VEGETABLES
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of ORGANIC LOW MEIN NOODLES WITH VEGETABLES calories by ingredient
Introduction
Using all organic produce and food products, we have fresh frozen red peppers from our summer garden which supplements carrots, fresh chinese lettuce, onions, garlic and cilantro from our farmers' share. Also at the farmers' market is a mushroom grower with awsome shitakes. Using all organic produce and food products, we have fresh frozen red peppers from our summer garden which supplements carrots, fresh chinese lettuce, onions, garlic and cilantro from our farmers' share. Also at the farmers' market is a mushroom grower with awsome shitakes.Number of Servings: 2
Ingredients
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6 Oz. Whole Wheat Spagetti
1 Tablespoon Sesame Oil
1/4 Teaspoon Hot Red Thai Chili Sauce, or to taste
3 cloves minced Garlic
2 Tablespoons chopped Cilantro
2 Tablespoons Light Soy Sauce
1/2 Cup Vegetable Broth
1 Large Carrot, washed and sliced into thin sticks
3 Chinese Lettuce Heads, chopped into thin strips, washed well, drained
1 Medium Onion, chopped
1 Red Sweet Pepper, sliced thin sticks
10 Shitake Mushrooms, washed, de-stalk, sliced in strips
Black Pepper to taste
Directions
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.