Oriental Noodles
By: Anonymous
Published: Saturday, February 13, 2010 - 12:12am

Ingredients




10 ounces Chinese noodles
cup vegetable broth PLUS
2 tablespoons vegetable broth
2 tablespoons toasted sesame oil
cup rice wine vinegar
tablespoon low sodium soy sauce
teaspoon natural peanut butter
teaspoon ground ginger
1 teaspoon garlic powder
teaspoon sugar
teaspoon ground black pepper
1 teaspoon minced cilantro to 3 tsp
teaspoon red pepper flakes optional
2 carrots julienned
cup broccoli florets
1 zucchini cubed
8 ounces waterchestnuts sliced
4 ounces pimiento chopped
3 scallion sliced
tomato chopped, optional

Preparation

1 Cook the noodles until al dente; 2-3 minutes. Drain and toss with 1/4 cup of the broth. 2 Combine the oil, vinegar, spices, soy sauce, and peanut butter. Pour over the noodles and toss. 3 Stir fry the carrots and broccoli in the remaining 2 tbsp broth until crisp-tender. Add the zucchini and cook for a few more minutes. Combine all the vegetables with the noodles. Serve at room temp. Garnish with tomatoes.