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Savory Skillet Noodles Recipe
Savory Skillet Noodles Recipe photo by Taste of Home

Savory Skillet Noodles Recipe

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"My daughter is a vegetarian, so I created this colorful side dish to serve with vegetables. She asks for it once a week," says Lucille Goers of Seminole, Florida. Chopped sweet peppers, onion and almonds accent the mild buttery noodles.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 8 ounces uncooked yolk-free noodles
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1/3 cup sliced almonds
  • 1 teaspoon chicken bouillon granules or 1/2 vegetable bouillon cube, crushed
  • 2 tablespoons minced fresh parsley

Nutritional Facts

One serving (2/3 cup) equals 160 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 189 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, peppers and onion in butter until tender. Drain noodles; add to skillet. Sprinkle with almonds and bouillon; toss gently to combine. Heat through. Garnish with parsley. Yield: 8 servings.
Originally published as Savory Skillet Noodles in Light & Tasty October/November 2003, p57

Nutritional Facts

One serving (2/3 cup) equals 160 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 189 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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MY REVIEW
Reviewed Nov. 2, 2009

I found this in the "Taste of Home Comfort Food Diet Cookbook." Ours were not buttery....I cooked the veggies in a garlic-infused olive oil. We used egg noodles and I sauteed the vegetables for almost the full eighteen minutes that it took to cook the noodles (from the time the water started boiling). Sliced almonds are too expensive at our stores....so I took two chicken bouillion cubes and some toasted salted almonds and put them in a Ziploc bag....then gently applied a hammer all over. In the final step, I added more regular olive oil to avoid sticking. We skipped the parsley garnish...though I do have some pretty good parsley flakes. We would definitely repeat this dish....and might experiment with putting some plum tomatoes in. The side dish that serves 8 was a tasty, light and filling meal that served 2. :-) Next time I will pick out a wine to go with.

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