Preparation Time: 30 minutes
  • 6 oz Rice noodles or thin flat egg noodles
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1 cup, Carrots, grated
  • 2 tsp Chicken bouillon
  • 1 tsp Hot pepper sauce
  • 1 cup Broccoli, cut into small pieces
  • 1 cup Celery, chopped
  • 1 cup Green or red bell pepper, finely chopped
  • 4 tsp Soy sauce, low sodium
Prepare noodles according to pack directions. Drain and set aside. Sauté onions and garlic with non-stick spray in frying pan for 1 minute over medium/high heat. Add carrot, chicken bouillon, and pepper sauce. Stir. Add broccoli, celery, and bell pepper and continue to stir. Reduce heat to low and add noodles and soy sauce. Mix well over low heat for 3 to 5 minutes. Add salt and pepper to taste.
Serves: 6
¾ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 70
Total Fat: 1g
Saturated Fat: 0g
% of Calories from Fat: 13%
% Calories from Sat Fat: 0%
Protein: 3g
Carbohydrates: 15g
Cholesterol: 10mg
Dietary Fiber: 2g
Sodium: 180mg
Each serving provides: An excellent source of vitamins A and C and a good source of fiber, viamins B6 and K, selenium, manganese and folate.

Recipe courtesy of the University of Illinois Extension Service.
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