Chinese egg noodles (such as lo mein or chow mein)
Small onion, chopped
Red bell pepper, chopped
Small zucchini, chopped
Unsalted peanuts, chopped
Rice wine vinegar
Dried chili, seeded and finely chopped (optional)
Garlic clove, minced
Freshly ground pepper to taste
Cook the noodles according to package directions, but omit fat and salt.
Meanwhile, heat oil in a wok or large nonstick pan over medium heat. Add garlic and onion, and cook for 3 minutes, until tender.
Reduce heat to medium, add pepper and zucchini, and cook for another 8-12 minutes, stirring often.
Add peanuts and cook for another minute.
Whisk together peanut sauce, vinegar, chili, salt, and pepper.
Toss noodles, vegetables, and dressing together in a large bowl and serve.
Exchanges 3.5 fats; 2.5 vegetables; 2.5 starches
Side Suggestions: Asian Slaw Mix 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon granulated sugar, and ¼ teaspoon ground white pepper together in the bottom of a medium bowl. Toss 1 cup finely chopped red cabbage, ½ cup thin strips of peeled carrot, and ½ cup thinly sliced snow peas with dressing and serve. Nutrition Info (for ½ of recipe): 65 calories; 10 g carbohydrate; 1.5 g protein; 2.5 g fat (0 g sat); 2.5 g fiber; 17 mg sodium. Exchanges: 1 vegetable; 0.5 fat.
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