Spicy Thai Noodles

prep time:: 0 min

Serving size: 4

ingredients

2 tbsp brown sugar
3 tbsp soy sauce
1/3 C rice vinegar
2 tbsp lemon juice
2 tsp sesame oil
2 cloves galic -- minced
1/2 tsp red pepper flakes
8 oz angel hair pasta
1/2 C carrot -- shredded
1 C green onion -- chopped into 6 peices crosswise, the slivered lengthwise
1 fresh hot red or green chili pepper -- slice lengthwise very thin
2 C Chinese cabbage -- shredded
4 oz lean roast beef -- cooked, cut into thin strips
1/4 C fresh cilantro -- chopped (optional)
2 tbsp roasted peanuts -- chopped (optional)
2 inch lengths green onion -- (optional)
cilantro sprigs -- (optional)

directions

In a large bowl, mix sugar, soy sauce, vinegar, lemon, oil, garlic and pepper together. In a large pot cook noodles al dente (Just enough to retain a somewhat firm texture) in boiling, salted water. Drain and rinse briefly.

Add noodles to dressing in bowl and toss well. Lift seasoned noodles onto a warmed serving platter, leaving extra dressing in bowl. Keep noodles warm, covered, in a slow oven.

Pour leftover dressing into a large skillet or wok. Stir-fry carrot, onion and pepper for 1 to 2 minutes. Add cabbage. beef and cilantro, if used. Stir-fry 2 to 3 minutes, allowing liquid to reduce somewhat. Add vegetable mixture to noodles and mix gently.

Garnish with peanuts, onion “brushes” (2" lengths of green onion with one end cut lengthwise into thin shreds) and cilantro sprigs, if desired. Serve hot as a main course or room temperature as a salad.

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Per Serving (excluding unknown items): 281 Calories; 3g Fat (10.5% calories from fat); 9g Protein; 54g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 812mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Irene Smith