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Sauteed Noodles and Vegetables

Low Protein Pasta (short variety preferred)
¼ C dry sherry or chicken broth
1 t vegetable oil
4 oz. sliced mushrooms (1 ½ C)
3 medium carrots, shredded (1 ½ C)
1 small onion, chopped (1/4 C)
1 T finely chopped gingerroot
3 Cup thinly sliced Napa (Chinese) cabbage (12 oz.)
3 T soy sauce 1 t sesame oil

 

 

Cook and drain noodles as directed and package. Heat sherry and vegetable oil in skillet over medium-high heat.  Cook mushrooms, carrots, onion and gingerroot, stirring frequently, until mushrooms are tender.  Stir in cabbage.  Cook, stirring frequently, until crisp-tender.  Stir in soy sauce, sesame oil and noodles: cook until hot.

Yield: 4 servings; Phe per recipe:  275 mg*; Phe per serving: 70 mg*

*Phe counts do not include pasta

Adapted from Betty Crocker’s passion for Pasta