Sweet & Nutty Stir-Fry

4 ounces dried multigrain vermicelli or spaghetti, broken in half
2 teaspoons curry powder
2 tablespoons sugar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1/3 cup fresh orange juice
2 teaspoons grated orange zest
1 teaspoons canola or corn oil
1/2 cup thinly sliced onion
2 cups bite-size broccoli florets
1 cup thinly sliced red cabbage
1 cup matchstick-size carrot pieces
1/2 cup unsalted peanuts, dry-roasted

Prepare pasta using package directions, omitting salt and oil and adding curry powder. Drain well in a colander. Meanwhile, in a small saucepan, combine the sauce ingredients except orange zest, stirring until cornstarch is dissolved. Bring to boil over medium-high heat for 1 minute. Remove from heat and stir in orange zest. Set aside. In a large nonstick skillet, heat oil over medium-high heat, swirling to coat the bottom. Cook onion for 1 minute. Stir in broccoli, cabbage and carrots. Cook 4 minutes, or until just tender-crisp, stirring frequently. Transfer pasta to a serving platter. Top with broccoli mixture. Pour sauce over all and sprinkle with peanuts. Serves 4.

Calories: 305, total fat: 11.5, protein: 12g, cholesterol: 0mg, fiber: 7g

( heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Sweet-Nutty-Stir-Fry_UCM_302168_Recipe.jsp )