Long Life Noodles in Vegetable Sauce
8 ounces wheat noodles or thin spaghetti
Nonstick cooking spray
1 tablespoon minced fresh garlic
1 medium cucumber, thinly sliced
3 green onions, cut into 2-inch lengths and thinly sliced lengthwise
1/2 teaspoon chili pepper flakes or to taste
2 tablespoons cornstarch
2 cups low-sodium, fat-free beef broth
1/2 teaspoon ground black pepper
1/4 teaspoon five-spice powder or to taste
2 sprigs fresh cilantro, chopped
Cook the noodles according to package directions or until tender.
Drain the noodles in a colander and rinse with cold water. Set
Lightly coat a nonstick wok or frying pan with cooking spray and
place it over medium heat. Add the garlic, cucumber, green onions
and pepper flakes. Cook until the garlic begins to brown, 2-3
Dissolve the cornstarch in the broth and add it to the pan with the
black pepper and five-spice powder. Stir occasionally until the
Add the noodles to the vegetable mixture; toss. Sprinkle with sesame
oil, garnish with cilantro and serve hot.
Makes 6 servings.
Cook's note: Five-spice powder is available in ethnic foods sections
of most grocery stores. You may find it as "Chinese five spices."
From "Secrets of Fat-Free Chinese Cooking" by Ying Chang Compestine
188 calories (14% from fat), 3 grams fat (trace of saturated fat),
33 grams carbohydrate, 6 grams protein, 31 mg sodium, 0 mg
cholesterol, 22 mg calcium, 2 grams fiber.