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Spicy Confetti Noodles

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  • Prep 20 min
  • Total 25 min
  • Servings 6
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Curly Japanese noodles and a variety of veggie colors make this a really festive recipe.
By Betty Crocker Kitchens
Updated May 17, 2005
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Ingredients

  • 3 medium green onions
  • 2 medium bell peppers
  • 2 medium carrots
  • 2 packages (5 ounces each) Japanese curly noodles or 10 ounces uncooked spaghetti
  • 2 teaspoons sesame oil
  • 1/3 cup water
  • 1/4 cup dry sherry or Water
  • 1/2 teaspoon chicken bouillon granules
  • 1 tablespoon finely chopped gingerroot
  • 2 tablespoons soy sauce
  • 1 tablespoon chili puree with garlic
  • 1 teaspoon curry powder
  • 1/4 teaspoon sugar
  • 2 garlic cloves, finely chopped

Steps

  • 1
    Cut onions into 2-inch pieces; cut pieces into thin strips. Cut bell peppers into thin strips. Cut carrots into julienne strips.
  • 2
    Cook and drain noodles as directed on package. Toss noodles and oil in large bowl. Stir in onions, bell peppers and carrots.
  • 3
    Mix remaining ingredients in wok or 12-inch skillet. Heat to boiling over medium heat, stirring occasionally. Add noodle mixture; toss with sauce. Heat through, stirring constantly.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can substitute sake or dry white wine for the sherry or water.
  • tip 2
    Variety is the spice of life, so jazz up these noodles with a variety of colored peppers, such as yellow, red and green, to make this dish more colorful.

Nutrition

85 Calories, 3 g Total Fat, 2 g Protein, 14 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
85
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
690 mg
Potassium
210 mg
Total Carbohydrate
14 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
38%
38%
Vitamin C
22%
22%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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