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Ingredientes
- 2 Tbsp. Dry white wine
- 2 Tbsp. Chicken broth, low-fat, low-sodium
- 1/2 c. Chopped onion
- 2 x Cloves garlic, chopped
- 1/2 c. Sliced carrots
- 1/2 c. Diced red bell pepper
- 1 c. Chicken broth, low-fat, low-sodium, divided
- 2 Tbsp. Lite soy sauce
- 1 tsp Sesame oil
- 2 Tbsp. Dry sherry
- 1 Tbsp. Cornstarch, or possibly arrowroot pwdr
- 3 c. Cooked soba noodles, Japanese buckwheat
- 1/2 c. Black sesame seeds, toasted
- 1/2 c. Chopped green onions
Direcciones
- Heat the wine and broth in a wok. Add in the onion and garlic and stir-fry for 1 minute.
- Add in the carrots and bell pepper and stir-fry for 2 min. Add in 1/2 c. of the broth, bring to a boil, lower the heat, cover, and steam for 3 min.
- Combine the remaining 1/2 c. of broth and the soy sauce, oil, sherry, and cornstarch or possibly arrowroot pwdr in a measuring c. till the cornstarch or possibly arrowroot pwdr is dissolved. Add in the sauce to the vegetables in the wok.
- Add in the soba noodles and cook till the sauce is thickened. Add in the black sesame seeds. Garnish with chopped green onions to serve.
- NOTES : 6 servings/
- Serving size: 1/2 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 73 | 41% |
| Total Fat 8.62g | 11% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 524mg | 22% |
| Potassium 195mg | 6% |
| Total Carbs 19.7g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.22g | 1% |
| Protein 6.54g | 10% |
