Rice Noodles with Vegetables

• 6 ounces rice noodles
• 2 carrots sliced thin
• 1 onion cut into strips
• ½ cup cabbage cut into strips
• ½ red bell pepper sliced
• 2 green onions chopped
• 1 Tbsp. light soy sauce
• ¼ cup chicken broth
• 2 tsp. sesame oil

In a large pot or wok, add vegetables, soy sauce, broth and oil. Stir occasionally. Cook for about 7 minutes or until vegetables are crisp-tender. Add rice noodles to vegetables and cook another 3-5 minutes until noodles are thoroughly heated.

Makes 4 servings. Serving size: 1½ cups 
 
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Nutritional analysis per serving: 

Calories 150
Calories from Fat 45
Saturated Fat 1g
Total Fat 5g
Cholesterol 0mg
Sodium  420mg
Total Carbohydrate 22g
Dietary Fiber 4g
Protein 5g
 
Exchanges: 1 fat, 3 vegetables, ½ bread
Source: Food for Health Newsletter May, 1998