Ingredients

• 1 cup bean sprouts
• 1/2 cup chopped scallions
• 1/4 cup shredded carrots
• 1 bag (about 12 ounces) frozen Chinese-style stir-fry mixed vegetables
• 1/4 cup reduced-sodium or lite soy sauce
• 3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
• 1 cup quartered mushrooms
• 1 cup thinly sliced zucchini
• 1 tablespoon cornstarch
• 2 teaspoons chicken-flavored powdered consomme
• 1 tablespoon granulated sugar

Instructions

1. Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
2. Bring a large skillet or a wok sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms, zucchini, bean sprouts, scallions, and carrots. Add frozen veggies. Saute for 5 to 7 minutes, stirring frequently, until the frozen veggies have thawed and are hot.
3. Meanwhile, to make the sauce, combine soy sauce, cornstarch, consomme, and sugar with 1/2 cup of hot water. Stir well and set aside.
4. Pour the sauce into the skillet or wok. Stir well and continue to cook until the sauce has thickened, about 3 to 4 minutes.
5. Add the noodles and cook, stirring occasionally, until the entire dish is thoroughly mixed and hot, 1 to 2 minutes. Serve it up and enjoy!!