Recipe - Noodles With Stir-Fried Vegetables

3 Handfuls of eggless noodles
(up to 4)
One half Onion, chopped
1 Clove garlic, peeled and
cut or sliced up in half
Three fourths cup Sliced mushrooms (about 4
large mushrooms, fresh, or
1 4oz can, reserving
liquid
One fourth cup Chopped green pepper
1 cup Broccoli florets
1 cup Fresh snow pea pods, tips
and strings removed, or 1
c. frozen peas
1 tablespoon Cornstarch
1 cn (11oz) mandarin orange
segments, drained,
reserving liquid
One half teaspoon Ground ginger
2 tablespoon Lowsalt soy sauce or tamari

This recipe was changed slightly from its source, an ad for egg noodles in
one of the women's magazines.

Cook pasta according to package directions. Drain. Meanwhile, in a large
skilled, saute onions in a bit of water until soft. Add garlic halves,
green pepper and mushrooms and saute until mushrooms begin to soften. Add
broccoli and cook until nearly done. While veggies cook, combine reserved
liquids and enough water to equal onehalf to Three fourths cup. Blend in cornstarch,
ginger and soy sauce. Add to eggies in skillet. Cook, stirring, until
thickened. Toss hot pasta with vegetable mixture. Gently stir in orange
segments. Posted to fatfree digest V97 #037 by msillars@rmi.net (Mal
Sillars) on Mar 25, 1997