Asian Noodles

Yesterday Jack needed to go out on an errand so I decided that, having actually stepped outside the previous day, I would dare to venture a bit further. I had intended to just sit in the car, reveling in the freedom of being in a parking lot, when he stopped at Sam’s Club. After only a minute he returned to the car to tell me that there were little motorized carts inside I could use to get around the store. So I lurched in, claimed a cart, and away I went. It was fun! People were really considerate in clearing the way so I could maneuver around and we spent an hour going up and down aisles. Jack said he can usually be in and out in 10 minutes, but I was having an adventure.

He also took me out for a late lunch and, by the time we arrived back home and put away the groceries, I was exhausted. We ate at a chain restaurant, our best choice considering what was available, and there was just too much food. By the time we arrived home, unpacked, and put away our purchases it was dinnertime and neither of us was very hungry. I also wanted to make something quick since my foot hurt a bit and I wanted nothing more than to be sitting in the living room.

For a quick, light dinner I decided to make one of our favorite noodle recipes and omit the chicken. It was a perfect choice. I used Japanese udon, a thick wheat noodle, with veggies in a thin, spicy, very flavorful sauce. I normally would have sautéed a chopped chicken breast or some shrimp to add to it for a more substantial meal, but this all-veggie variation is perfect for lunch or if you need a light dinner.

* Exported from MasterCook *

Asian Vegetable Noodles with Chicken

Recipe By: Vicci

Servings: 2 Preparation Time :0:25

Amount Measure Ingredient -- Preparation Method

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8 ounces udon noodles

4 ounces broccoli florets

4 ounces bell pepper -- red or other colors

preferred; cut into strips

1 large carrot-- coarsely grated

2 large scallions-- diagonally sliced--

keep the tops separate as a garnish

3 tablespoons oyster sauce

1 1/2 tablespoons hoisin sauce

2 teaspoons low sodium soy sauce

1 teaspoon sesame oil

1 teaspoon chile garlic sauce

1 tablespoon toasted sesame seeds

Prepare vegetables and combine sauce ingredients (oyster sauce through chile garlic sauce) in a small bowl.

Bring a large pot of water to a rolling boil. Add udon noodles and cook, stirring occasionally, until just tender (check often after about 5 minutes).

Scoop the noodles out of the pot and into a colander but DO NOT toss out water. Rinse the noodles with water, and return the pot to the stove. Return to a boil.

Add broccoli for one minute, then add the peppers for another minute, then carrot and also the white and light green parts of the chopped scallions for another minute. Carefully remove 3 tablespoons of hot water and add to the sauce ingredients. Pour the boiling water and vegetables over the noodles, shake to drain, return to the pan. Add the sauce and stir until combined.

Divide between 2 bowls and sprinkle with reserved scallion tops and sesame seeds.

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Per serving: 125 Calories (kcal); 5g Total Fat; (33% calories from fat); 4g Protein; 18g Carbohydrate; trace Cholesterol; 591mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Oh, I have to add that we ate plenty of protein at lunch so weren't that concerned about the lack of it in the noodle dish. If this were to be made, veggie variation, for a "regular" dinner, I would whisk a whole egg and an egg white, make a flat omelet/pancake, then shred it to add to the noodles before serving.

Noodles two night in a row—and not a complaint to be had. :)