Black Bean Vegetable Noodle Stir-Fry

 

2

teaspoons olive, canola or soybean oil

1

medium red bell pepper, chopped (about 3/4 cup)

1

medium green bell pepper, chopped (about 3/4 cup)

1

small onion, chopped (about 1/2 cup)

1

small zucchini, halved and cut into chunks (about 1 cup)

2

cloves garlic, finely chopped

1

bag (16 oz) shirataki noodles, drained and rinsed in hot water

1

cup Progresso® black beans, drained and rinsed (from 15 or 19 oz can)

2

tablespoons reduced-sodium soy sauce

1 1/2

teaspoons sodium-free seasoning mix

2

tablespoons chopped fresh cilantro or parsley

Hot-pepper sauce

• 1 In wok or large nonstick skillet over high heat, warm oil. Add bell peppers, onion, zucchini, and garlic. Reduce heat to medium-high and cook, stirring frequently, 4 minutes or until vegetables start to soften.
• 2 Add noodles, beans, soy sauce, and seasoning mix. Reduce heat to medium. Cook, stirring frequently, 3 to 4 minutes longer, or until mixture is hot. Add cilantro or parsley. Toss to mix.
• 3 Serve with hot pepper sauce.