Udon Noodles with Broccoli and Peppers
These thick Japanese noodles tossed with tender-crisp vegetables are sure to become a favorite. If you can’t find udon, spaghetti works well in this dish.
Ingredients:
8 ounces uncooked Udon noodles
2 teaspoons hot Chili or toasted sesame oil
2 cups fresh Broccoli florets or frozen organic broccoli florets (thawed)
1 red or green Bell pepper, thinly sliced
2 medium Carrots, cut into matchsticks
1 can (8 ounces) sliced water Chestnuts, drained
1 cup reduced-sodium Vegetable broth
2 tablespoons reduced-sodium Soy sauce
1 tablespoon Rice vinegar
2 cloves Garlic, finely chopped
1 tablespoon grated Gingerroot
1 tablespoon Cornstarch
Preparation:
1. Cook and drain noodles as directed on package.
2. Meanwhile, in large skillet, heat oil over medium-high heat. Add broccoli, pepper, carrots and water chestnuts. Cook and stir 3 minutes or until vegetables are tender-crisp.
3. In small bowl, whisk together broth, soy sauce, vinegar, garlic, gingerroot and cornstarch. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
4. Place noodles in serving bowl. Top with vegetable mixture tossing to coat well.
| Nutrient Information |
| Calories: 320 |
| Total Fat: 3g |
| Saturated Fat: 1 |
| Polyunsaturated Fat: |
| Monounsaturated Fat: |
| Sodium: 480mg |
| Carbohydrates: 62g |
| Protein: 11g |
| Fiber: 5g |
| Vitamin A: 90% |
| Vitamin C: 45% |
| Calcium: 40 mg |
| Iron: 15% |
Cook's Notes:
Variations: Add sliced beef for a complete meal.
Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 4