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Crisp Fried Noodles and Chilli Vegetables

 

23

Yield

2

servings

Prep

25

Cook

15

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

50 grams vermicelli pasta
chinese
½ each carrots
large
1 x vegetable oil
for deep frying
*
200 grams corn
baby
½ teaspoon vegetable oil
200 grams mushrooms
straw
1 teaspoon ginger
fresh grated
*
¼ cup soy sauce, tamari
½ tablespoon coriander
chopped
cup malt vinegar
½ each garlic cloves
1 teaspoon brown sugar
½ onions
*
¼ cup cilantro
½ each sweet red bell peppers
½ teaspoon red pepper flakes
preserved
*
½ each green bell peppers

Directions

Finely chop the coriander and chilli.

Dice the garlic clove.

Cut the peppers and carrot into fine strips.

Drain the mushrooms and corn.

Cut the onion into thin wedges.

  1. Deep fry the chinese vermicelli in hot oil.

Drain on absorbent paper.

Place on a large serving plate and keep warm.

  1. Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes.

Add onion, red and green peppers and carrot.

Stir fry for 3 minutes.

  1. Add the corn, mushrooms soy sauce, vinegar, brown sugar 4. Stir to combine and cook over a high heat for 3 minutes.
  2. Spoon the vegetables over the noodles, pour over any Garnish with the coriander leaves and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 25311% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1833mg 76%
Total Carbohydrate 18g 18%
Dietary Fiber 7g 28%
Sugars g
Protein 19g
Vitamin A 79% Vitamin C 122%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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