• 2 tsp. peanut oil
• 4 cloves garlic, crushed
• 2 Tbs. fresh ginger, minced
• 3 scallions, trimmed and thinly sliced crosswise
• 1/4 tsp. chili pepper flakes, crushed
• 1 lb. Chinese egg noodles
• 3 Tbs. cilantro or parsley, minced

Heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger, scallions and chili pepper. Stir-fry 30 seconds or until fragrant. Remove from heat. Cook egg noodles in boiling water until al dente. Drain noodles and place in a serving bowl. Add ginger mixture and cilantro and toss.

Per serving: calories 472, fat 7.2g, 14% calories from fat, cholesterol 108mg, protein 16.9g, carbohydrates 84.4g, fiber 4.2g, sugar 3.6g, sodium 28mg, diet points 9.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 5.4, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: White Zinfandel, Fumé Blanc, or Chenin Blanc.