Udon Noodles with Peppers, Broccoli and Red Onion
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 242.9
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 496.8 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 5.3 g
- Protein: 6.8 g
View full nutritional breakdown of Udon Noodles with Peppers, Broccoli and Red Onion calories by ingredient
Introduction
For those of us who love Chinese food - without the fat , lower in sodium than your restaurant favorite, and with a BIG kick of Vitamin C to boot!TIP: freeze your Ginger Root - it makes it much easier to grate, and lasts for months! For those of us who love Chinese food - without the fat , lower in sodium than your restaurant favorite, and with a BIG kick of Vitamin C to boot!
TIP: freeze your Ginger Root - it makes it much easier to grate, and lasts for months!
Number of Servings: 2
Ingredients
-
1 7.25 oz package of Udon Noodles
1 Yellow Pepper
1 Red Pepper
1 small red onion
1 cup broccoli flowerettes
1 tsp grated Ginger Root
2 Garlic cloves, minced
1 tsp Sesame Oil
1/2 cup low sodium Vegetable or Chicken Broth
1 tbsp Nakano Seasoned Rice Vinegar
1 tsp Kikkoman Lite Soy Sauce
1 tsp Splenda
1 tsp Cornstarch
Directions
Prepare the noodles according to package directions.
Steam broccoli until just tender - about 2 minutes
Chop peppers and onion into 2 inch chunks
Heat the oil in a large skillet over medium-high heat. Add the peppers, and onions. Cook, stirring frequently, for 3 minutes, or until the peppers and onions are tender-crisp. Add steamed broccoli
In a small bowl, whisk together the broth, soy sauce, vinegar, minced garlic, grated ginger, Splenda and cornstarch.
Add to the skillet and cook, stirring constantly, for 2 minutes, or until thickened.
Divide the noodles into 2 large bowls and top each with 1/2 the vegetable mixture - toss to coat well.
Number of Servings: 2
Recipe submitted by SparkPeople user JILLIANWILLIAN.
Steam broccoli until just tender - about 2 minutes
Chop peppers and onion into 2 inch chunks
Heat the oil in a large skillet over medium-high heat. Add the peppers, and onions. Cook, stirring frequently, for 3 minutes, or until the peppers and onions are tender-crisp. Add steamed broccoli
In a small bowl, whisk together the broth, soy sauce, vinegar, minced garlic, grated ginger, Splenda and cornstarch.
Add to the skillet and cook, stirring constantly, for 2 minutes, or until thickened.
Divide the noodles into 2 large bowls and top each with 1/2 the vegetable mixture - toss to coat well.
Number of Servings: 2
Recipe submitted by SparkPeople user JILLIANWILLIAN.