1/4cupvegetable broth***Click on the Vegetable Broth recipe link
2tbspsoy saucelow sodium, NO SODIUM BENZOATE
1tspcornstarch
2tbspEarth Balance butter
2clovesgarlicminced
1/4cupgreen onionmatchstick cut
3cupcabbageshredded
1/2cupcarrotsjulienned
1cupbean sprouts
Instructions
Cook the noodles according to the package directions. Drain and rinse the noodles under cold water. Set aside in the colander.
In a bowl mix the vegetable broth, soy sauce, and cornstarch to make a sauce. Set aside.
Heat a large pan over high heat to melt the butter. Stir in the garlic and green onion and saute until soft. Add in the cabbage and carrots and continue cooking till cabbage is wilted and carrots are tender.
Add the noodles to the pan and stir well until heated through. Whisk the sauce and pour over the noodles and cabbage. Mix well and simmer on low heat for about 2 minutes.
Turn off the heat; fold in the bean sprouts and plate. Enjoy!
Notes
Serves well with sesame seeds, sesame oil, or crack black pepper.
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.