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Name: Buckwheat Noodles with Baby Carrots, Peas And New Potatoe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 12 oz Fresh or dry buckwheat; 1 c Frozen peas; Fresh chopped mint for; 1 ts Toasted sesame oil; 1/4 c Rice wine vinegar; 16 sm New potatoes; quartered; 1 Garlic minced; 16 Baby carrots; up to 18; 1 1/2 ts Chili sauce; 1 tb Peeled and grated fresh; 1 Lemongrass stick; broken; 1/3 c Low-sodium soy sauce

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INGREDIENTS

12 oz Fresh or dry buckwheat
1 c Frozen peas
Fresh chopped mint for
1 ts Toasted sesame oil
1/4 c Rice wine vinegar
16 sm New potatoes; quartered
1 Garlic ; minced
16 Baby carrots; up to 18
1 1/2 ts Chili sauce
1 tb Peeled and grated fresh
1 Lemongrass stick; broken
1/3 c Low-sodium soy sauce

Servings

INSTRUCTIONS

4 SERVINGS DAIRY-FREE After winters diet of hearty, slow-cooked foods, the palate hungers for fresh new flavors, and this pasta dish fills the bill. In medium saucepan, combine sesame oil, garlic, soy sauce, rice wine vinegar, chili sauce, lemongrass and ginger. Cook over low heat for 5 minutes. Remove lemongrass and set aside. In large pot of salted water, cook carrots and potatoes until tender, about 15 minutes. Drain vegetables and set aside, reserving water. Return water to a boil and add noodles, stirring to prevent sticking. Cook according to package directions. Just before pasta is done, add peas, potatoes and carrots to boiling water. Cook 1 minute, drain and transfer to serving bowl. Add sauce, toss thoroughly and adjust seasoning. Serve right away. PER SERVING: 355 CAL.; 14G PROT.; 2G TOTAL FAT (0 SAT. FAT); 76G CARB.; 0 CHOL.; 890MG SOD.; 9G FIBER By Kathleen on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 24

NOTES

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Buckwheat Noodles with Baby Carrots, Peas And New Potatoe

12 oz Fresh or dry buckwheat
1 c Frozen peas
 Fresh chopped mint for
1 ts Toasted sesame oil
1/4 c Rice wine vinegar
16 sm New potatoes; quartered
1 Garlic minced
16 Baby carrots; up to 18
1 1/2 ts Chili sauce
1 tb Peeled and grated fresh
1 Lemongrass stick; broken
1/3 c Low-sodium soy sauce

4 SERVINGS DAIRY-FREE    After winters diet of hearty, slow-cooked foods, the palate hungers  for fresh new flavors, and this pasta dish fills the bill.    In medium saucepan, combine sesame oil, garlic, soy sauce, rice wine  vinegar, chili sauce, lemongrass and ginger. Cook over low heat for 5  minutes. Remove lemongrass and set aside.    In large pot of salted water, cook carrots and potatoes until tender,  about 15 minutes. Drain vegetables and set aside, reserving water.  Return water to a boil and add noodles, stirring to prevent sticking.  Cook according to package directions.    Just before pasta is done, add peas, potatoes and carrots to boiling  water. Cook 1 minute, drain and transfer to serving bowl. Add sauce,  toss thoroughly and adjust seasoning. Serve right away.    PER SERVING: 355 CAL.; 14G PROT.; 2G TOTAL FAT (0 SAT. FAT); 76G  CARB.; 0 CHOL.; 890MG SOD.; 9G FIBER        By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.    Recipe by: Vegetarian Times, March 1999, page 24

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Nutrition

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Serving Size: 1 Serving (172g)
Recipe Makes: 4 servings

Calories: 64
Calories from Fat: 22 (34%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 1071.5mg		37 %
Potassium 115.6mg		3 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 4.3g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 64

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