* Soy sauce and ramen noodle soup flavor this quick entree

In a medium sized bowl, combine beef strips, garlic, 1 tablespoon of sesame oil and ground red pepper, toss to coat. Set aside

Remove noodles from package; reserve seasoning package. Bring water to boil in a large saucepan. Break block of noodles into 3 pieces and add to water with frozen vegetables; return to a boil. Reduce heat; simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender stirring occasionally. Drain Well. Return vegetable mixture to saucepan and stir in seasoning package from noodles. Cover and keep warm.

Rub 1 teaspoon cooking oil over large skillet or wok; heat over medium-high heat until hot. Add steak; cook and stir for 1 to 2 minutes or until meat is no longer pink. Stir in vegetable mixture, mushrooms, and soy sauce; heat thoroughly.

Garnish with green onions. Makes 4 (1 1/2 cup servings)

25g carbohydrate; 4g dietary fiber; 13g fat (polyunsat 2gr; saturated 4g); Cholesterol 58mg; sodium 840mg; 620 mg potassium.

Dietary Exchanges: 1 Starch, 2 1/2 lean meat; 2 vegetable, & 1 fat.

Original recipe submitted by Linda Morten, Katy, Texas to "Classic Pillsbury

enjoyed by the Gordon family in Beautiful Spring, Texas