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.
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
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.
Variations: Add sliced beef for a complete meal.Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 4
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