Sesame Soy Pasta and Vegetables

Ingredients: 8 oz. Medium or Wide Egg Noodles, uncooked 2 cans low-sodium chicken broth (13 1/4-oz.) 2 c. small broccoli florets 1 c. sliced fresh mushrooms 2 medium carrots, thinly sliced diagonally 2 tbsp. low-sodium soy sauce 1 tbsp. cornstarch 1 tbsp. sesame oil 2 tsp. sugar 1/4 tsp. hot red pepper flakes Directions: In a large pot, heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes. Add vegetables, cover and simmer 2 minutes. In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.

Egg Noodles with Oriental Seasoning

Ingredients:

• 4 oz. Medium or Wide Egg Noodles, uncooked
• 1/4 c. water
• 2 tbsp. low-sodium soy sauce
• 1 tsp. vinegar
• 1 tsp. sugar
• 1 tsp. cornstarch
• 1 tbsp. vegetable oil
• 2 scallions, trimmed and thinly sliced
• 1 clove garlic, finely chopped
• 1/2 tsp. dried ginger
• 1/4 lb. snow peas, trimmed

Directions:

1. Prepare egg noodles according to directions on the package and drain well. While the noodles are cooking, whisk the water, soy sauce, vinegar, sugar and cornstarch together in a bowl until the sugar and cornstarch are dissolved. Set it aside.
   
2. Heat the vegetable oil in a wok or large, deep skillet over high heat. Add the scallions, garlic and ginger and stir until the garlic and ginger start giving off their characteristic aroma, for about 14 seconds. Add the snow peas and toss just until they start changing color, about 12 seconds.
3. Add noodles and toss with the seasoned oil. Stir in the soy sauce mixture and pour all into the wok. Stir well until the sauce has thickened and the noodles are evenly distributed. Remove from heat and transfer immediately to a serving dish. Serve hot.

Chicken Noodles Soup

Ingredients: 8 c. chicken broth 1/2 lb. chicken, skinned, boned & cut into small pieces 3 carrots, sliced 2 tbsp. light soy sauce 1 tbsp. sugar 1 tbsp. sherry 1/2 tsp. ground ginger 4 oz. rice vermicelli, broken into 1 inch pieces Directions: In a large soup pot place chicken broth. Bring to a boil over medium-high heat. Add chicken, carrots, soy sauce, sugar, sherry and ginger; reduce heat. Cover. Simmer for 20 minutes. Bring to a boil. Add vermicelli. Cook over medium-high heat for 15 minutes. Skim off fat.