Oriental Noodles

Photo: flickr user zone41

Ingredients

10 ounces Chinese noodles

cup vegetable broth PLUS

2 tablespoons vegetable broth

2 tablespoons toasted sesame oil

cup rice wine vinegar

tablespoon low sodium soy sauce

teaspoon natural peanut butter

teaspoon ground ginger

1 teaspoon garlic powder

teaspoon sugar

teaspoon ground black pepper

1 teaspoon minced cilantro to 3 tsp

teaspoon red pepper flakes optional

2 carrots julienned

cup broccoli florets

1 zucchini cubed

8 ounces waterchestnuts sliced

4 ounces pimiento chopped

3 scallion sliced

tomato chopped, optional

Preparation

Cook the noodles until al dente; 2-3 minutes. Drain and toss with 1/4 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 crisp-tender. Add the zucchini and cook for a few more minutes. Combine all the vegetables with the noodles. Serve at room temp. Garnish with tomatoes.

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Tags:

pasta

Asian

oriental

vegan

Vegetarian

room

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 12:12am

Creator:

Anonymous

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