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Udon Noodles with Broccoli and Peppers

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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These thick Japanese noodles tossed with tender-crisp vegetables are sure to become a favorite. If you can’t find udon, spaghetti works well in this dish. From Prevention® Healthy Cooking.

Udon Noodles with Broccoli and Peppers

  • Prep Time 10 min
  • Total 20 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 8 oz uncooked udon noodles
  • 2 teaspoons hot chili or toasted sesame oil
  • 2 cups fresh broccoli florets or frozen organic broccoli florets (thawed)
  • 1 red or green bell pepper, thinly sliced
  • 2 medium carrots, cut into matchsticks
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 cup organic or reduced sodium vegetable broth
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon grated gingerroot
  • 1 tablespoon cornstarch

Instructions

  • Step 
    1
    Cook and drain noodles as directed on package.
  • Step 
    2
    Meanwhile, in large skillet, heat oil over medium-high heat. Add broccoli, pepper, carrots and water chestnuts. Cook and stir 3 minutes or until vegetables are tender-crisp.
  • Step 
    3
    In small bowl, whisk together broth, soy sauce, vinegar, garlic, gingerroot and cornstarch. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
  • Step 
    4
    Place noodles in serving bowl. Top with vegetable mixture tossing to coat well.

Nutrition

320 Calories
3g Total Fat
11g Protein
62g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
480mg
20%
Potassium
350mg
10%
Total Carbohydrate
62g
21%
Dietary Fiber
5g
22%
Sugars
4g
Protein
11g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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