* Exported from MasterCook *
Chili-Sweet Mango Noodles
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowFat (Less than 10%) Vegan
Serving Size : 2 Preparation Time :0:00
Categories : LowFat (Less than 10%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces udon noodles
1 bunch green onions
1 cup vegetable broth -- divided
2 garlic cloves -- minced
1/4 teaspoon red pepper flakes
2 Tablespoons low-sodium soy sauce
2 Tablespoons rice vinegar
1 Tablespoon sweet red chili sauce
3 teaspoons fresh minced ginger
1 mango -- skinned and cubed
-------- ------------ --------------------------------
6 ounces udon noodles
1 bunch green onions
1 cup vegetable broth -- divided
2 garlic cloves -- minced
1/4 teaspoon red pepper flakes
2 Tablespoons low-sodium soy sauce
2 Tablespoons rice vinegar
1 Tablespoon sweet red chili sauce
3 teaspoons fresh minced ginger
1 mango -- skinned and cubed
Prepare noodles according to package directions, rinsing with cold water,
draining, and setting aside.
draining, and setting aside.
Cut the dark green stalk and root end off the green onions, tossing the
roots, but reserving the stalks for later. Slice the remaining white and
light green parts of the onion in half and then in half again, so each
piece is about 2-inches long, and set aside.
roots, but reserving the stalks for later. Slice the remaining white and
light green parts of the onion in half and then in half again, so each
piece is about 2-inches long, and set aside.
Pour 1/3 cup of vegetable broth into a large skillet and add garlic, a
pinch of red pepper flakes, low-sodium soy sauce, and vinegar; stir to
combine. Taste, adding more low-sodium soy sauce if desired.
pinch of red pepper flakes, low-sodium soy sauce, and vinegar; stir to
combine. Taste, adding more low-sodium soy sauce if desired.
Bring to a boil over high heat and saute for 2 minutes. Add chopped green
onions and cook for another minutes. Add another 1/3 cup broth, red chili
sauce, and ginger and cook for another minute or two, stirring to combine
everything.
onions and cook for another minutes. Add another 1/3 cup broth, red chili
sauce, and ginger and cook for another minute or two, stirring to combine
everything.
Turn off heat and add remaining broth if necessary. You want a slight
sauce in the pan - a thin layer along the bottom. Taste, adding more red
chili sauce as desired.
sauce in the pan - a thin layer along the bottom. Taste, adding more red
chili sauce as desired.
Add mango and cooked noodles, stirring to combine.
Move the mixture away from heat and let flavors merge in the skillet.
Slice leftover green onion parts on the diagonal. Reserve a few onion
slices, but stir the rest into the noodle dish. Plate, garnish, and serve.
Slice leftover green onion parts on the diagonal. Reserve a few onion
slices, but stir the rest into the noodle dish. Plate, garnish, and serve.
Serves 2
Per serving: 412 cals (6% fat cals); fat 2.9g; carbs 82.9g; fiber 8.1g;
sugars 24.6g; protein 15.5g.
sugars 24.6g; protein 15.5g.
Chef's Note: Udon noodles are thick, flat, wheat-based, Japanese noodles.
Thick brown-rice noodles may be substituted for convenience or a
gluten-free option.
Thick brown-rice noodles may be substituted for convenience or a
gluten-free option.
AuthorNote: Fruit stands are all over Los Angeles the way hot dog carts
are all over Manhattan. Sometimes the vendors will sprinkle hot spices
over the fruit, and it's that sweet-to-spicy contrast I've incorporated
here, in an Asian-inspired dish.
are all over Manhattan. Sometimes the vendors will sprinkle hot spices
over the fruit, and it's that sweet-to-spicy contrast I've incorporated
here, in an Asian-inspired dish.
Cuisine:
"Asian"
Source:
"Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and
Low-Fat Vegan Recipes by Lindsay S. Nixon, 2012"
S(Formatted by Chupa Babi):
"Jan 2013"
- - - - - - - - - - - - - - - - - - -
"Asian"
Source:
"Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and
Low-Fat Vegan Recipes by Lindsay S. Nixon, 2012"
S(Formatted by Chupa Babi):
"Jan 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 470 Calories; 3g Fat (5.1% calories
from fat); 17g Protein; 102g Carbohydrate; 6g Dietary Fiber; 1mg
Cholesterol; 2143mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Vegetable; 1
Fruit; 1/2 Fat; 0 Other Carbohydrates.
from fat); 17g Protein; 102g Carbohydrate; 6g Dietary Fiber; 1mg
Cholesterol; 2143mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Vegetable; 1
Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 1384 0 0 0 0 0 0 0 0 0
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Thanks for sharing your recipes
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