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Chinese Noodles with Vegetables

Prep time 15 mins
Cook time 18 mins
Yield 4 servings (serving size: 1 3/4 cups)
You'll love this lightened version of traditional vegetable lo mein.

Ingredients

  • 6 ounces uncooked lo mein noodles or linguine
  • 1/2 pound asparagus spears, diagonally sliced into 2-inch pieces
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon grated peeled fresh ginger
  • 1 garlic clove, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh cilantro
  • 1 cup refrigerated fully cooked shelled edamame (green soybeans; such as Melissa's)
  • 1 red bell pepper, cut into thin strips
  • 3/4 cup packaged matchstick-cut carrots
  • 1/2 cup diagonally sliced green onions (about 5)
  • 1/4 cup lightly salted cashews, chopped

Nutrition Information

  • calories 312
  • caloriesfromfat 26 %
  • fat 8.9 g
  • satfat 1.7 g
  • protein 10.9 g
  • carbohydrate 49.7 g
  • fiber 4.3 g
  • cholesterol 0.0 mg
  • iron 3.8 mg
  • sodium 765 mg
  • calcium 55 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water. Drain well, and set aside.

  2. Combine soy sauce and next 6 ingredients in a large bowl, stirring with a whisk. Add noodles, asparagus, cilantro, and next 4 ingredients. Toss well. Serve warm, or cover and chill until ready to serve. Sprinkle with cashews before serving.

Oxmoor House Healthy Eating Collection