Long-Life Noodles

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* Exported from MasterCook *

 

Long-Life Noodles

 

Recipe By : BH & G Hometown Cooking, February 2002, page 33

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 ounces refrigerated linguine

1 tablespoon cooking oil

1/4 cup creamy peanut butter

1/4 cup hot water

3 cloves garlic -- minced

3 green onions -- sliced

2 tablespoons light soy sauce

2 tablespoons red wine vinegar

1 tablespoon sugar

1 tablespoon cooking oil

1/4 teaspoon ground red pepper -- up to 1/2

Nonstick cooking spray

3 eggs -- beaten

2 cups steamed snow peas -- halved lengthwise

2 cups fresh bean sprouts

2 medium carrots -- shredded (1 cup)

4 green onions

bias-cut into 1/2-inch pieces

2 cups shredded fresh spinach -- (optional)

1 medium cucumber -- seeded, quartered

and cut into 1/4-inch-thick slices -- (optional)

 

Prep: 40 min. Chilling. 3 hr.

 

Cook pasta according to package directions. Drain and rinse with cold

water. Toss with 1 tablespoon cooking oil. Cover and chill in the

refrigerator for at least 3 hours or up to 24 hours.

 

For sauce, in a blender container or food processor bowl, combine peanut

butter, hot water, garlic, the sliced green onions, the soy sauce, red wine

vinegar, sugar, 1 tablespoon cooking oil, and ground red pepper. Cover and

blend or process until smooth. Transfer to a serving bowl.

 

Coat a large nonstick skillet with nonstick cooking spray. Heat skillet

over medium heat. Add beaten eggs to skillet, tilting to cover bottom to

form a thin pancake. Cook until set and lightly browned, turning

once. Cut egg pancake into thin strips.

 

For toppings, arrange egg strips on a large serving platter along with snow

peas, bean sprouts, carrots, green onion, and, if desired, spinach and

cucumber. To serve, top pasta with desired toppings and drizzle with sauce.

 

Makes 4 main-dish or 8 side-dish servings. Per side-dish serving 232 cal.,

10 g total fat (2 g sat. fat), 103 mg chol, 223 mg sodium, 26 g carbo., 3

g fiber, 10 g pro. Dietary exchanges: 1 vegetable, 1.5 starch, 0.5 medium

fat meat, 1 fat.

 

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