Title: Baked noodle ring
 Categories: Side, Dishes
      Yield: 6 Servings
 
    1/4 lb Large flat noodles
           Safflower oil -- for coating
           Pan
      2 ts Unsalted butter
    1/4 c  Minced green onion
    1/4 c  Minced red bell pepper
    1/2 c  Thinly sliced mushrooms
      2 ts Whole wheat pastry flour
    1/2 ts Herbal salt substitute
    1/2 c  Nonfat milk
    1/4 c  Nonfat yogurt
      1 ds Fresh ground black pepper
      2    Egg whites
      2    Whole eggs
    1/4 c  Finely chopped parsley
 
  1. In a large pot over high heat, bring to a boil 2 quarts of water.
  Cook noodles until barely tender (about 5 minutes). Drain and refresh
  under cold water, then set aside.
  
  2. Preheat oven to 350 degrees F. Lightly oil an 8-inch ring mold or
  an 8-inch-square baking pan.
  
  3. In a large skillet over medium-high heat, heat butter and saute
  green onion, bell pepper, and mushrooms for 5 minutes. Add flour and
  salt substitute and cook, stirring, for 2 minutes. Pour in milk and
  cook, stirring frequently, until thick (about 8 minutes). Stir in
  yogurt and pepper and remove from heat.
  
  4. Separate eggs. In a small bowl combine all egg whites and beat
  until stiff. In a separate bowl beat egg yolks until foamy, then add
  to sauteed vegetables. Add drained noodles and fold in egg whites,
  then parsley. Pour mixture into prepared pan.
  
  5. Bake until set (about 30 minutes). Unmold and serve hot.