1/2cupthinly sliced scallionswhite and green parts
1cupshredded Napa cabbage
6ozChinese egg noodles or whole wheat spaghetti
Cook the egg noodles or spaghetti according to package instructions, drain and set aside.
Stir all sauce ingredients together in a small saucepan set over medium heat. Bring to a boil, reduce heat and simmer until thickened and glossy, about 3 minutes. Set aside.
Meanwhile, set a large wok or skillet over medium-high heat. When the pan is hot, add the two teaspoons of canola oil and swirl to coat. Add the bean sprouts, mushrooms, cabbage, and carrot. Saute for about 3 minutes, or until the vegetables begin to soften. Add the cooked egg noodles and the sauce, tossing to combine. Serve immediately.
Nutrition Information for 1 Serving (half of entire recipe): Calories 300, Total Fat 7.7 g, Total Carbohydrate 54.5 g, Dietary Fiber 7.4 g, Sugars 25.1 g, Protein 11.2 g