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Chinese Curly Noodles With Crabmeat

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  Vegetable cooking spray 1 Tablespoon
  Dark sesame oil 1 Teaspoon
  Fresh snow pea pods 1⁄3 Pound, trimmed
  Crimini mushrooms 7 Ounce, sliced (1 Package)
  Canned low sodium chicken broth 1 Cup (16 tbs), undiluted
  Low sodium soy sauce 1 Tablespoon
  Minced garlic 2 Teaspoon
  Peeled minced ginger root 1 Teaspoon
  Shredded spinach 2 Cup (32 tbs), shredded
  Lump crabmeat 1 Pound, drained
  Chinese curly noodles 8 Ounce, uncooked

Coat a large nonstick with cooking spray; add oil.
Place over medium-high heat until hot.
Add snow peas and mushrooms; saute 2 minutes.
Add chicken broth, soy sauce, garlic, and gingerroot; saute 1 minute.
Add spinach and crabmeat; saute 3 minutes.
Remove from heat, and keep warm.
Cook noodles according to package directions, omitting salt and fat; drain.
Place noodles in a serving bowl, and add crabmeat mixture; toss well.

Recipe Summary

Side Dish

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