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Thai Rice Noodles

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 cups water
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7 ounces rice noodles
thin
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2 tablespoons vegetable oil
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1 each garlic cloves
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1 teaspoon ginger
minced
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2 cups cabbage
shredded
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1 cup mung beans
sprouts
2 each scallions, spring or green onions
finely chopped
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2 teaspoons soy sauce, tamari
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1 pinch black pepper
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15 each basil
sweet
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¼ cup peanuts
roasted, chopped
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1 each limes
cut into wedges
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml water
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202.3 ml/g rice noodles
thin
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3E+1 ml vegetable oil
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1 each garlic cloves
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5 ml ginger
minced
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473 ml cabbage
shredded
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237 ml mung beans
sprouts
2 each scallions, spring or green onions
finely chopped
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1E+1 ml soy sauce, tamari
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1 pinch black pepper
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15 each basil
sweet
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59 ml peanuts
roasted, chopped
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1 each limes
cut into wedges
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Directions

Bring water to a boil, add noodles and cook until soft, about 4 to 5 minutes.

Drain and set aside.

In a wok, heat oil for 1 minute over medium-high heat.

Add garlic and ginger and stir fry for 1 minute.

Add cabbage and stir fry until tender crisp.

Add noodles, bean sprouts, scallions, tamari and pepper.

Stir fry until heated through.

Mix in basil leaves.

Garnish with peanuts & lime wedges & serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 41026% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 207mg 9%
Total Carbohydrate 21g 21%
Dietary Fiber 12g 48%
Sugars g
Protein 33g
Vitamin A 3% Vitamin C 33%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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