Chinese Vegetables With Pasta Recipe

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Servings: 4


Cost per serving $3.69 view details


  1. Prepare pasta as label directs, but don't use salt in water. Drain. Remove tough stems from shiitake mushrooms or possibly trim stem ends of regular mushrooms; slice mushrooms. Cut carrot into matchstick thin strips. Remove stem and strings along edges of each pea pod.
  2. In 12" skillet over med. high heat, in warm salad oil, cook ginger and mushrooms til lightly browned. Stir in soy sauce and cook, stirring quickly and constantly, til mushrooms are tender and liquid is absorbed. Stir in carrots and Chinese pea pods; cook til tender crisp, about 3 min.
  3. To vegetables in skillet, add in chicken broth and 1 C. water; over high heat, heat to boiling. Stir in cooked pasta; toss to coat well and heat through.
  4. Sprinkle with crushed red pepper.
  5. Karen Godfrey


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Nutrition Facts

Amount Per Serving %DV
Serving Size 309g
Recipe makes 4 servings
Calories 418  
Calories from Fat 45 11%
Total Fat 5.14g 6%
Saturated Fat 0.89g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1083mg 45%
Potassium 634mg 18%
Total Carbs 75.51g 20%
Dietary Fiber 7.2g 24%
Sugars 5.24g 3%
Protein 16.5g 26%
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