Ingredients: 8 oz. uncooked Japanese udon noodles or vermicelli, 4 oz. fresh pea pods (cut into strips), 2 Tbsp. dark roasted sesame oil, 1 Tbs. peanut oil, 2 Tbsp. lite soy sauce, 2 Tbsp. rice wine vinegar, 1/2 ounce dried mushrooms (Chinese tree ear, porcini or morels soaked in warm water for 15 minutes, then drained and sliced), 1 thinly sliced small carrot, 2 green onions (cut diagonally with tops), 1 Cup bean sprouts and 2 Tbsp. chopped dry-roasted peanuts or cashews.
'Directions: Cook noodles according to package directions, omitting salt. Thirty seconds before noodels are cooked, add pea pods to blanch.
Drain pasta and pea pods. Mix sesame and peanut oils in small bowl. In another small bowl, combine soy sauce and vinegar. Whisk 2 Tbsp. oils into soy sauce mixture.
Put hot noodles into a large bowl. Mix the remaining oil mixture into noodles. Add mushrooms, pea pods, carrot, onions and bean sprouts.
Add soy sauce dressing; toss well. Sprinkle with chopped nuts and serve hot or cold.
6 servings, 1 Cup each; Calories - 243, Total Protein - 7 grams, Total Carbohydrate - 35 grams, Total Fat - 9 grams, Saturated Fat - 1 grams.
This recipe comes from 'The New Family Cookbook for People With Diabetes' Cookbook. This dish is delicious as a hot dinner entree or a cold salad and is packed with beautiful veggies and the earthy flavor of mushrooms.