Veggie So Low Mein

• 3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
• 1 cup quartered mushrooms
• 1 cup thinly sliced zucchini
• 1 cup bean sprouts
• 1/2 cup chopped scallions
• 1/4 cup shredded carrots
• 1 bag (about 12 ounces) frozen Chinese-style stir-fry mixed vegetables
• 1/4 cup reduced-sodium or lite soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons chicken-flavored powdered consomme
• 1 tablespoon granulated sugar

1. Rinse and drain shirataki noodles well.
2. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible.
3. Use a knife or kitchen shears to slice them up a bit.
4. Set aside.
5. Bring a large skillet or a wok sprayed with nonstick spray to medium-high heat on the stove.
6. Add mushrooms, zucchini, bean sprouts, scallions, and carrots.
7. Add frozen veggies.
8. Saute for 5 to 7 minutes, stirring frequently, until the frozen veggies have thawed and are hot.
9. Meanwhile, to make the sauce, combine soy sauce, cornstarch, consomme, and sugar with 1/2 cup of hot water.
10. Stir well and set aside.
11. Pour the sauce into the skillet or wok.
12. Stir well and continue to cook until the sauce has thickened, about 3 to 4 minutes.
13. Add the noodles and cook, stirring occasionally, until the entire dish is thoroughly mixed and hot, 1 to 2 minutes.
14. Serve it up and enjoy!
15. !
16. PER SERVING (1/4th of recipe, about 1 1/2 cups): 129 calories, 2g fat, 995mg sodium, 23g carbs, 6g fiber, 9g sugars, 6g protein

substitute, mushrooms, zucchini, bean sprouts, scallions, carrots, frozen chinese, soy sauce, cornstarch, chickenflavored powdered consomme, sugar

Taken from www.foodnetwork.com/recipes/veggie-so-low-mein-recipe.html (may not work)