UDON NOODLES WITH BROCCOLI AND PEPPERS

Udon Noodles with Broccoli and Peppers image

These thick Japanese noodles tossed with tender-crisp vegetables are sure to become a favorite. If you can't find udon, spaghetti works well in this dish. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 12

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Ingredients

8 oz uncooked udon noodles
2 teaspoons hot chili or toasted sesame oil
2 cups fresh broccoli florets or frozen organic broccoli florets (thawed)
1 red or green bell pepper, thinly sliced
2 medium carrots, cut into matchsticks
1 can (8 oz) sliced water chestnuts, drained
1 cup organic or reduced sodium vegetable broth
2 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, finely chopped
1 tablespoon grated gingerroot
1 tablespoon cornstarch

Steps:

Cook and drain noodles as directed on package.
Meanwhile, in large skillet, heat oil over medium-high heat. Add broccoli, pepper, carrots and water chestnuts. Cook and stir 3 minutes or until vegetables are tender-crisp.
In small bowl, whisk together broth, soy sauce, vinegar, garlic, gingerroot and cornstarch. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
Place noodles in serving bowl. Top with vegetable mixture tossing to coat well.

Nutrition Facts : Calories 320, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 5 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g