• 5 ounces fresh egg noodles
• 1 tsp. sesame oil
• 1 lb. canned baby corn, drained and cut into strips
• 3 small green cucumbers, peeled and cut into strips
• 1 cup mung bean sprouts
• 2-3/4 Tbs. smooth peanut butter
• 2-3/4 Tbs. water
• 2-3/4 Tbs. tamari or soy sauce
• 1 Tbs. sesame oil
• 2-3/4 Tbs. lime juice
• 2 tsp. rice vinegar
• 2 cloves garlic, crushed
• 2 tsp. fresh ginger, grated
• 1 Tbs. plus 1 tsp. sugar

Cook noodles in a pan of boiling water 2-3 minutes, or until just tender. Drain. Place noodles in a bowl. Add oil and toss. Add corn, cucumbers and sprouts and mix well. Combine remaining ingredients in a heavy pan. Stir over medium heat until heated through. (Do not boil.) Pour dressing over noodle mixture, mix well. Serve warm or cold

Per serving: calories 388, fat 13.1g, 28% calories from fat, cholesterol 34mg, protein 13.5g, carbohydrates 61.0g, fiber 5.8g, sugar 13.5g, sodium 936mg, diet points 8.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.1, Bread: 3.1, Lean meat: 0.3, Fat: 2.0, Sugar: 0.3, Very lean meat protein: 0.0

  view detailed nutritional information