ASIAN NOODLES

12 Ounces Egg Noodles 8 Ounces Snow Peas 1 Red Bell Pepper, sliced 2 Carrots, sliced 2 Scallions, chopped 1/2 Cup Cashews 2 Tablespoons Peanut Oil

1 Clove Garlic, minced 1 Green Chilie Pepper, seeded and chopped 4 Ounces Shiitake Mushrooms, stemmed and sliced 3 Tablespoons Rice Wine Vinegar 2 Tablespoons Fresh Minced Ginger 1 Tablespoon Hoisin Sauce

Bring a large pot of water to a boil. Add pasta and cook 7 to 10 minutes. Drain. Blanch the snow peas in boiling water for 1 minute. Drain. Place in a bowl. Add carrots and onions. In a skillet, heat the oil, add garlic and chili pepper. Cook for 30 seconds. Add mushrooms and cook 2 minutes. Add this to the bowl with the vegetables. Add the vinegar, ginger and hoisin sauce to a pan and warm through. Pour over the vegetables. Add noodles and toss to coat. Serve.

SERVINGS 4; CALORIES 236; FAT 8 g; PROTEIN 7 g; CARBS 35 g; FIBER 5 g; CHOL 28 mg; SODIUM 154 mg SERVING SIZE= 1 Cup

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Updated 12/7/99