Buckwheat Noodles w/ Baby Carrots, Peas & New Potatoes

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* Exported from MasterCook *

 

Buckwheat Noodles with Baby Carrots, Peas and New Potatoes

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon toasted sesame oil

1 clove garlic -- minced

1/3 cup low-sodium soy sauce

1/4 cup rice wine vinegar

1 1/2 teaspoons chili sauce

1 lemongrass stick -- broken into pieces

1 tablespoon peeled, grated fresh ginger

16 baby carrots -- up to 18

4 small new potatoes -- quartered

12 ounces fresh or dry buckwheat noodles

1 cup frozen peas

Fresh chopped mint for garnish -- optional

 

In medium saucepan, combine sesame oil, garlic, soy sauce, rice wine vinegar,

chili sauce, lemongrass and ginger. Cook over low heat for 5 minutes. Remove

lemongrass and set aside.

 

In large pot of salted water, cook carrots and potatoes until tender, about 15

minutes. Drain vegetables and set aside, reserving water. Return water to

aboil and add noodles, stirring to prevent sticking. Cook according to package

directions.

 

Just before pasta is done, add peas, potatoes and carrots to boiling water.

Cook 1 minute, drain and transfer to serving bowl. Add sauce, toss thoroughly

and adjust seasoning. Serve right away.

 

Per serving 355 cal; 14g prot; 2g total fat; 76g carb; 0 chol; 890mg sod; 9g

fiber

 

S(Formatted by Karen):

" on 10/28/02 "

 

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Per Serving (excluding unknown items): 463 Calories; 3g Fat (5.2% calories from

fat); 18g Protein; 97g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 869mg

Sodium. Exchanges: 6 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : After winter's diet of hearty, slow-cooked foods, the palate hungers for

fresh new flavors, and this pasta dish fills the bill

Nutr. Assoc. : 1356 0 0 0 0 0 26076 0 0 26193 0 0