DELIGHTFUL VEGETABLE LO MEIN

" Nutritious and quick to prepare, this meal is easy to toss together. After you make it the first time, don’t be afraid to experiment with new additions. Try baby corn or water chestnuts for an added crunch, or sauté some Chinese cabbage for a vibrant splash of color."

8 oz. whole-wheat angel hair pasta
3/4 cup fat-free, reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 Tbsp. cornstarch
2 tsp. sesame oil
1/2 cup sliced onion
1 cup sliced red bell peppers
1 cup sliced yellow bell peppers
1 3/4 cup sliced fresh mushrooms
1 3/4 cup chopped celery
2 cups bean sprouts
2 cups snow peas
Red pepper flakes, to taste
Freshly ground black pepper, to taste
2 Tbsp. sesame seeds

Cook pasta per package directions and set aside.

Using a small mixing bowl, whisk chicken broth, soy sauce and cornstarch together and set aside.

Using a wok or medium sauté pan over medium heat, heat oil and stir in onion, bell peppers, mushroom and celery. Cook about 3 minutes.

Add bean sprouts, snow peas and broth mixture. Continue to cook and stir until vegetables are slightly tender but still crisp, about 5 minutes. Add red pepper flakes and ground black pepper.

Using a large serving bowl, toss together the cooked vegetable mixture and pasta, top with sesame seeds and serve.

Makes 4 servings

Per serving: 360 calories, 7 g total fat (0 g saturated fat), 62 g carbohydrates, 16 g protein, 11 g dietary fiber, 550 mg sodium.

Source: The American Institute for Cancer Research