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Nutrition Facts
Serving Size 1 (300g) Recipe makes 4 servings The following items or measurements are not included below: Chinese five spice powder
Calories 303
Calories from Fat 13		(4%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 550mg		22%
Potassium 739mg		21%
Total Carbohydrate 61.2g		20%
	Dietary Fiber 3.8g	15%
	Sugars 9.3g
Protein 13.4g		26%
detailed view... how is this calculated?

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Recipe #137136 | 35 min | 35 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Elmotoo
Sep 12, 2005

I found this for the World Tour & can't wait to make it myself. This is the kind of recipe you can change the veggies around, so go for it!

SERVES 4 (change servings and units)

Ingredients

8 ounces vermicelli or spaghetti or linguine

SAUCE

1/2 cup orange juice
1 tablespoon cornstarch
3/4 teaspoon Chinese five spice powder
1/4 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
2 teaspoons liquid sweetener

STIR-FRY

12 ounces mushrooms (cut into 1/4-inch slices)
1 cup fresh baby carrot (quartered lengthwise)
1 medium onion (cut into thin wedges)
2 garlic cloves (minced)
3 cups broccoli florets (about 6 oz.)

Directions

1
Cook pasta per package directions. Drain and cover to keep warm.
2
Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside.
3
Spray a nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion, and garlic. Cook and stir 4-5 minutes.
4
Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly and thickened.
5
Serve over pasta.

Questions about this recipe?

Featured Reviews for This Recipe

From: KateL

On Dec 20, 2008

A WINNER! All the veggies were gobbled up with glee, the sauce was especially good per DH. I used one packet of Splenda in place of the 2 teaspoons liquid sweetener. Prep work was a cinch, and cooking was easy. I served over white rice on DH's request. Thanks for posting, Elmotoo! Made for December 2008 Veg*n Swap.

0 people found this review helpful

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From: Yaffa

On Aug 18, 2008

Delicious! My family really enjoyed this. Thanks very much.

0 people found this review helpful

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From: Fairy Nuff

On Sep 17, 2005

Yum!! We really enjoyed this recipe. The combination of orange juice, soy and the spices is really tasty. I didn't use the sweetener,didn't have baby carrots so subbed a julienned carrot, added some red bell pepper and snow peas.Also used dried chinese noodles that had been soaked in boiling water for 5 minutes.I added the noodles to the wok (without the cornstarch), they soaked up the sauce and were fantastic. Thanks for such a tasty, low fat meal!

4 people found this review helpful

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From: NcMysteryShopper

On Sep 23, 2005

I really enjoyed the delicate orange sauce, but i feel like it wasn't strong enough to hold its own. I made it with rice as the other reviewer and I now believe you should use noodles and cook them the way fairy nuff did. This would make the flavor more pronounced if the sauce were soaked into the noodles. Love the flavor, I will try this again with Japanese noodles.

3 people found this review helpful

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