Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	173.62 Kcal (727 kJ)
Calories from fat	33.29 Kcal
		% Daily Value*
Total Fat	3.7g	6%
Sodium	395.83mg	16%
Potassium	515.29mg	11%
Total Carbs	32.59g	11%
Sugars	2g	8%
Dietary Fiber	7.11g	28%
Protein	6.5g	13%
Vitamin C	36.1mg	60%
Iron	2.5mg	14%
Calcium	96.4mg	10%

Amount Per 100 g
Calories	75.27 Kcal (315 kJ)
Calories from fat	14.43 Kcal
		% Daily Value*
Total Fat	1.6g	6%
Sodium	171.61mg	16%
Potassium	223.4mg	11%
Total Carbs	14.13g	11%
Sugars	0.87g	8%
Dietary Fiber	3.08g	28%
Protein	2.82g	13%
Vitamin C	15.6mg	60%
Iron	1.1mg	14%
Calcium	41.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3

Points
5

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free,
good source of fiber

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