Indonesian Stir-Fry

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Makes 10 1-cup servings

Once the vegetables are all prepared, this dish cooks in a flash. Udon is Japanese pasta available in many supermarkets and natural food stores. If you cannot find it, use spaghetti

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Ingredients

  • Per 1-cup serving (without Peanut Sauce)
  • ■Calories: 142
  • ■Fat: 2.7 g
  • ■Saturated Fat: 0.5 g
  • ■Calories from Fat: 16.8%
  • ■Cholesterol: 0 mg
  • ■Protein: 6.4 g
  • ■Carbohydrates: 23.7 g
  • ■Sugar: 2.1 g
  • ■Fiber: 2.3 g
  • ■Sodium: 118 mg
  • ■Calcium: 63 mg
  • ■Iron: 1.7 mg
  • ■Vitamin C: 23.7 mg
  • ■Beta Carotene: 300 mcg
  • ■Vitamin E: 0.3 mg

Preparation

Step 1

Cook noodles according to package directions. Rinse, drain, and set aside.

Heat oil in a large non-stick skillet. Add onion, turmeric, cumin, and crushed red pepper. Cook over high, stirring often, until onion is soft, about 5 minutes.

Add mushrooms, celery, and tofu. Reduce heat to medium-high and cook 5 minutes, stirring often.

Add cabbage and bell pepper, then cover and cook 4 minutes, stirring occasionally.

Add cooked noodles and soy sauce and toss gently to mix. Remove from heat and stir in bean sprouts, if using. Serve with Peanut Sauce.

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