VEGETABLE STIR-FRY WITH CRISPY NOODLES

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

¾ cup sodium-reduced vegetable broth

2 tbsp hoisin sauce

1 tbsp sodium-reduced soy sauce

2 tsp cornstarch

1 tsp sesame oil

1 tbsp vegetable oil

2 cloves garlic, minced

1 tbsp grated fresh ginger

1 398 ml can miniature corn, rinsed and drained, each halved crosswise

1 onion, cubed

1 cup each broccoli and cauliflower florets

½ cup sliced shiitake mushrooms

1 carrot, julienned

1 sweet red pepper, cubed

Crispy Noodles (recipe follows) hot pepper flakes (optional) In small bowl, whisk together broth, hoisin sauce, soy sauce, cornstarch and sesame oil. Set aside.

In large skillet or wok, heat vegetable oil over medium-high heat; cook garlic and ginger, stirring, for 30 seconds.

Add corn, onion, broccoli, cauliflower, mushrooms, carrot and red pepper to skillet; cook, stirring, for 2 minutes. Mix in reserved sauce; cook until vegetables are tender-crisp, about 3 minutes. Place one portion of Crispy Noodles on each of 4 plates and spoon chop suey over top. Sprinkle hot pepper flakes over top (if using).

Crispy Noodles In large pot of boiling salted water, cook 8 oz chow mein noodles according to package directions. Drain and rinse under cold running water; drain again. Divide noodles into 4 portions. In skillet, heat 1 tbsp vegetable oil; add 1 portion of noodles, forming loosely into a round. Cook, turning halfway through and pressing down with spatula, until crisp and golden, 3 to 4 minutes. Keep warm. Repeat with remaining portions, adding oil as needed. Makes 4 servings.

PER SERVING about 445 cal, 11 g pro, 22 g total fat (5 g sat. fat), 51 g carb (9 g dietary fibre, 7 g sugar), 0 mg chol, 1,050 mg sodium, 5.5 mg iron.