2 quantities of hot wholemeal 12 snow peas, tops and bottoms noodles (flat) (65) snipped and trimmed
1 small onion, diced finely 1 tablespoon white wine
1 cup button mushrooms, sliced 1 teaspoon soy sauce, low salt thinly 14 cup unsweetened apple juice
1 carrot cut into thin flat julienne 1 teaspoon mixed herbs and strips spices of choice
14 cup peas, frozen pinch cayenne pepper
Mix together the onion, snow peas, carrot and apple juice in 1/2 large, deep, microwave-safe dish. Cover.
Microwave on high for 6 to 8 minutes Stir two times during cooking. Allow to stand for 1/2 further 1 minute.
Add the remaining sauce ingredients, mixing well. Cover.
Microwave on high for 3 to 4 minutes Stir once during cooking. Allow to stand for 1/2 further 1 minute. Pour over the hot, drained noodles.
Garnish with 1/2 l1/2 cup chopped chives (garlic if possible).
Serve with side salad of choice.
Rainbow medley crisp
7 carrot, sliced
1/2 cup com, fresh or frozen 1 medium onion, cut into rings 1 cup haricot beans (64)
8 to 10 snow peas 10 cherry tomatoes
1/2 cup unsweetened apple juice
1 teaspoon soy sauce, low salt 1 tablespoon arrowroot, extr1/2 water to mix 1/2 teaspoon ginger, powdered 1 teaspoon vinegar
1 teaspoon lemon juice
1 teaspoon mixed herbs of choice
Place all the ingredients, except the beans and arrowroot, in 1/2 large, deep, microwave-safe dish. Cover.
Microwave on high for 5 minutes Stir three times during cooking.
Add the beans and arrowroot.
Microwave on high for 2 minutes Allow to stand for 1/2 further 2 to 3 minutes.
Serve with hot vegetables or 1/2 side salad of choice.