Recipe - Oriental Noodles

10 ounce Chinese noodles
One fourth cup Vegetable broth; PLUS
2 tablespoon Vegetable broth
2 tablespoon Toasted sesame oil
One fourth cup Rice wine vinegar
1 One half tablespoon Low sodium soy sauce
1 One half teaspoon Natural peanut butter
1 One half teaspoon Ground ginger
1 teaspoon Garlic powder
Three fourths teaspoon Sugar
One half teaspoon Ground black pepper
1 teaspoon Minced cilantro; to 3 tsp
1/8 teaspoon Red pepper flakes; optional
2 Carrots; julienned
1 One half cup Broccoli florets
1 Zucchini; cubed
8 ounce Waterchestnuts; cut or sliced up
4 ounce Pimiento; chopped
3 Scallion; cut or sliced up
One half Tomato; chopped; optional

Cook the noodles until al dente; 23 minutes. Drain and toss with
One fourth cup of the broth.

Combine the oil, vinegar, spices, soy sauce, and peanut butter. Pour over
the noodles and toss.

Stir fry the carrots and broccoli in the remaining 2 tbsp broth until
crisptender. Add the zucchini and cook for a few more minutes. Combine all
the vegetables with the noodles. Serve at room temp. Garnish with tomatoes.

Per serving: 429 Calories; 9g Fat (18% calories from fat); 15g Protein; 79g
Carbohydrate; 0mg Cholesterol; 984mg Sodium Food Exchanges: 4 Starch/Bread;
4 Vegetable; 1 One half Fat

Recipe by: Lowfat Living, Robert and Leslie Cooper

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Jul 7,
1999, converted by MM_Buster v2.0l.