Spicy Asian Noodles
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
8 |
ounces |
noodles -- dry |
|
2 |
tablespoons |
light soy sauce |
|
2 |
tablespoons |
sweet sherry |
|
2 |
tablespoons |
Tiger Sauce -- or other chili sauce |
|
1/2 |
teaspoon |
sesame oil |
|
1 |
tablespoon |
plum vinegar |
|
1 |
tablespoon |
brown sugar |
|
4 |
ounces |
mushroom caps -- sliced |
|
1 |
cup |
frozen peas -- defrosted |
|
1 |
small |
onion -- minced fine |
|
1 |
clove |
garlic -- minced fine |
|
1 |
tablespoon |
ginger root -- minced |
|
1 |
tablespoon |
vegetable oil |
| Make noodles according to package directions. |
| Heat small saucepan to medium high and add oil. Add onion, garlic and ginger and cook until softened. |
| Add soy sauce, sesame oil, vinegar, and brown sugar to saucepan and heat until boiling. |
| Drain pasta and put in bowl. Add mushrooms and peas. Pour sauce over and mix well. |
|
Makes 8 servings. |
| Per Serving: 168 Calories; 3g Fat (18.4% calories from fat); 6g Protein; 28g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 629mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. |