Asian Noodles and Vegetables

By jrichmond4

Serving size 3/4 cup
Calories 136
Fat 2.9g
Protein 6g
Carbs 22g
Fiber 2.8g
Sodium 165mg

Weight Watcher Points 3

Ingredients

• 8 oz multigrain thin spaghetti
• cooking spray
• 1 red bell pepper, cut into thin strips
• 2 cups snow peas, cut lengthwise into thirds
• 2 garlic cloves, minced
• 1 tsp minced peeled fresh ginger
• 1/4 tsp crushed red pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup fat free, less-sodium chicken broth
• 2 tbs low-sodium soy sauce
• 1 tbs dark sesame oil

Details

Servings 8
Preparation time 12mins
Cooking time 21mins

Preparation

Step 1

1. Cook spaghetti according to package directions, omitting salt and fat. Drain and return to pan.

2. While spachetti cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and snow peas; stir-fry 2 minutes. Stir in garlic, ginger, and red pepper; stir-fry 2 minutes or until vegetables are crisp-tender.

3. Add vegetables, cilantro, and next 3 ingredients to spaghetti. Toss well.