INGREDIENTS
2
cans (about 14 ounces each) vegetable or chicken broth
2
teaspoons minced garlic
1
teaspoon minced fresh ginger
1/4
teaspoon red pepper flakes
1
package (16 ounces) frozen vegetable medley, such as broccoli, carrots, water chestnuts and red bell peppers
1
package (5 ounces) Asian curly noodles or 5 ounces angel hair pasta, broken in half
3
tablespoons soy sauce
1
tablespoon dark sesame oil
1/4
cup thinly sliced green onion tops
PREPARATION:
- Combine broth, garlic, ginger and red pepper flakes in large deep skillet. Cover and bring to a boil over high heat.
- Add vegetables and noodles to skillet; cover and return to a boil. Reduce heat to medium-low; simmer, uncovered, 5 to 6 minutes or until noodles and vegetables are tender, stirring occasionally.
- Stir soy sauce and sesame oil into broth mixture; cook 3 minutes. Stir in green onions; ladle into bowls.
Note
For a heartier, protein-packed main dish, add 1 package (10-1/2 ounces) extra-firm tofu, cut into 3/4-inch pieces, to the broth mixture with the soy sauce and sesame oil.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
Sodium
1,517 mg
Protein
7 g
Fiber
2 g
Carbohydrate
41 g
Cholesterol
28 mg
Total Fat
10 g
Calories
274
DIETARY EXCHANGE:
Fat
2
Vegetable
2
Starch
2
