Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 443 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Sodium | 642 mg |
| Total Carbohydrate | 44 g |
| Dietary Fiber | 5 g |
| Protein | 8.5 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Chinese egg noodles (such as lo mein or chow mein) | 4 ounces |
| Olive oil | 2 teaspoons |
| Small onion, chopped | ½ |
| Red bell pepper, chopped | 1 |
| Small zucchini, chopped | 1 |
| Unsalted peanuts, chopped | 2 tablespoons |
| Peanut sauce | 1 tablespoon |
| Rice wine vinegar | 1 tablespoon |
| Dried chili, seeded and finely chopped (optional) | 1 |
| Salt | ¼ teaspoon |
| Garlic clove, minced | 1 |
| Freshly ground pepper to taste |
Directions
- Cook the noodles according to package directions, but omit fat and salt.
- Meanwhile, heat oil in a wok or large nonstick pan over medium heat. Add garlic and onion, and cook for 3 minutes, until tender.
- Reduce heat to medium, add pepper and zucchini, and cook for another 8-12 minutes, stirring often.
- Add peanuts and cook for another minute.
- Whisk together peanut sauce, vinegar, chili, salt, and pepper.
- Toss noodles, vegetables, and dressing together in a large bowl and serve.
Exchanges
3.5 fats; 2.5 vegetables; 2.5 starches
Side Suggestions: Asian Slaw
Mix 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon granulated sugar, and ¼ teaspoon ground white pepper together in the bottom of a medium bowl. Toss 1 cup finely chopped red cabbage, ½ cup thin strips of peeled carrot, and ½ cup thinly sliced snow peas with dressing and serve. Nutrition Info (for ½ of recipe): 65 calories; 10 g carbohydrate; 1.5 g protein; 2.5 g fat (0 g sat); 2.5 g fiber; 17 mg sodium. Exchanges: 1 vegetable; 0.5 fat.