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

Sesame oil

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 aside.

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 minutes.

Dissolve the cornstarch in the broth and add it to the pan with the black pepper and five-spice powder. Stir occasionally until the sauce thickens.

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.