Szechuan Noodles


8 oz. uncooked vermicelli
2 tsp. dark toasted sesame oil
2 Tbsp. vegetable oil
8 oz. fresh shiitake mushrooms, stems removed, sliced
2 cloves garlic, minced
2 cups (6 oz.) fresh Chinese pea pods, halved if large
1/2 cup julienned red bell peppers or carrots
1/3 cup bottled teriyaki sauce
1/4 cup NAKANO Seasoned Rice Vinegar—Original
1/3 cup chopped roasted peanuts
1/3 cup chopped cilantro or green onions


Cook pasta as package directs; drain. Rinse and drain well. Place in large serving bowl; toss with sesame oil. Meanwhile, heat vegetable oil in a large skillet or wok over medium-high heat. Add mushrooms and garlic; stir fry 2 to 3 minutes. Add pea pods and bell peppers; stir-fry 1 to 2 minutes. Stir in teriyaki sauce and rice vinegar; simmer 1 minute; pour over pasta. Add peanuts and cilantro; toss. Serve immediately as a hot side dish or cover and chill to serve as a salad.

Makes 6 servings.


Per serving: 290 calories, 10g protein, 40g carb, 11g fat, 0mg chol, 806mg sodium

Szechuan Noodles
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