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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 packages house foods tofu shirataki spaghetti shaped noodle substitute |
1 cup quartered mushrooms |
1 cup thinly sliced zucchini |
1 cup bean sprouts |
1/2 cup chopped scallions |
1/4 cup shredded carrots |
1 bag (about 12 ounces) frozen chinese-style stir-fry mixed vegetables |
1/4 cup reduced-sodium or lite soy sauce |
1 tablespoon cornstarch |
2 teaspoons chicken-flavored powdered consomme |
1 tablespoon granulated sugar |
Directions:
1. Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
2. Bring a large skillet or a wok sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms, zucchini, bean sprouts, scallions, and carrots. Add frozen veggies. Saute for 5 to 7 minutes, stirring frequently, until the frozen veggies have thawed and are hot.
3. Meanwhile, to make the sauce, combine soy sauce, cornstarch, consomme, and sugar with 1/2 cup of hot water. Stir well and set aside.
4. Pour the sauce into the skillet or wok. Stir well and continue to cook until the sauce has thickened, about 3 to 4 minutes.
5. Add the noodles and cook, stirring occasionally, until the entire dish is thoroughly mixed and hot, 1 to 2 minutes. Serve it up and enjoy!!
6. PER SERVING (1/4th of recipe, about 1 1/2 cups): 129 calories, 2g fat, 995mg sodium, 23g carbs, 6g fiber, 9g sugars, 6g protein
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