photographic conversations across the virtual kitchen counter.
1 package Shiritaki noodles (found in the vegetarian produce section of Publix)2 tsp. olive oil6-8 baby carrots, sliced1/2 small onion, chopped1 clove garlic, mincedWhatever veggies you like: I used 1/2 red pepper, 1/2 yellow pepper, and 1 cup bean sproutsSauce: 1/8 cup chicken broth1 tbsp. balsalmic vinegar1 tbsp. soy sauce1/2 tbsp. brown sugar2 tsp. cornstarchSalt and pepperGreen onions or cilantroPrepare noodles: open package and rinse well in a colander, separating them with your fingers. Rinse for a good minute or so. Allow to sit in colander to drain while cooking veggies. Combine sauce ingredients in a small bowl; set aside. Heat oil in skillet on medium high heat and add carrots. Cook for about a minute, then add onion and garlic. Cook for about 30 seconds, stirring constantly, then add remaining veggies. Cook for 2-3 minutes, stirring constantly, then add noodles and cook for another 2-3 minutes, stirring constantly. Stir sauce incredients to incorporate cornstarch, then pour into skillet. Cook about 4 minutes, stirring constantly, until sauce is thickened. Season with salt and pepper and sprinkle with chopped green onion or cilantro. Nutrition facts for the whole recipe, about two cups of lo mein (very exciting): 150 calories, 9 g. fat, 16 g. carbs