Asian Vegetable Noodles
19.3g
Net Carbs
9.2g
Protein
11.4g
Fat
5.5g
Fiber
220
Calories
Ingredients:
- 2 tablespoons Vegetable Oil
- 1/8 cup chopped Young Green Onions
- 2 carrot (7-1/2") Carrots
- 2 fluid ounces Teriyaki Sauce
- 1 teaspoon Sesame Oil
- 2 ounces dry, yields Whole Wheat Noodles
- 1 pound Chinese Cabbage (Bok-Choy, Pak-Choi)
- 1/8 cup Dry Roasted Unsalted Peanuts
- 1/2 medium (approx 2-3/4" long, 2-1/2" diameter) Bell Peppers
- 6 teaspoons Ginger
- 6 ounces Oyster Mushroom
- 6 cloves Garlic
- 2 tablespoons Organic Tamari
Directions:
Use the Atkins recipe to make Teriyaki Glaze for this recipe.
- Prepare pasta according to package directions. Reserve 1/4 cup pasta cooking water and drain the rest. Transfer pasta to a large bowl and toss with 1 tablespoon of the sesame oil. Cover lightly with plastic wrap.
- In pasta pot, heat vegetable oil on high until it shimmers. Mince the ginger and garlic adding them to the oil and cook, stirring, 30 seconds, until fragrant. Add sliced mushrooms; cook 1 minute more. Add diced red pepper; cook 1 minute more. Add slivered carrots and chopped bok choy stems; cook 1 minute more (add 2 tablespoons reserved pasta water if necessary). Remove pot from heat. Add bok choy leaves, teriyaki sauce, soy sauce and remaining tablespoon sesame oil. Toss well to mix.
- Divide pasta on four plates. Make a depression in the center of each and mound with one-fourth of the vegetable mixture. Garnish with chopped green onions and peanuts, if desired.
