 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
7 point Ingredients:
1 medium garlic clove, minced |
1 teaspoon ginger, minced |
1 medium leek, trimmed and sliced |
1 medium carrot, peeled and sliced |
1 medium zucchini, trimmed and sliced |
1 3/4 cups canned water chestnuts, drained |
2 cups mushrooms, sliced |
14 ounces firm tofu, cut into 1/2 inch cubes |
4 cups cooked spaghetti |
2 tablespoons cilantro, chopped |
Directions:
1. Heat a nonstick wok coated with cooking spray and saute garlic and ginger. Add leek, carrot, zucchini, and water chestnuts and stir fry for 3-4 minutes Remove and set aside.
2. Coat wok with cooking spray and stir fry mushrooms and tofu until browned. Remove and set aside.
3. Coat wok with cooking spray and cook half the noodles, stirring often. Repeat with remaining noodles. Return vegetables, mushrooms, and tofu to wok, toss and heat through.
|
|