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Hot and Spicy Noodles with Vegetables

 

63

Yield

4

servings

Prep

5

min

Cook

15

min

Ready

20

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

¼ cup rice wine
*
2 tablespoons ginger root
grated
2 each garlic cloves
minced
1 cup carrots
sliced
1 cup broccoli stems
sliced
*
1 cup cabbage
sliced
2 each scallions, spring or green onions
¼ cup water
½ teaspoon sesame oil
dark
½ teaspoon cayenne pepper
*
1 tablespoon honey
1 teaspoon hoisin sauce
*
4 cups rice noodles
cooked

Directions

In a wok over medium-high heat, heat rice wine or mirin until bubbling.

Add ginger, garlic, carrots and broccoli.

Stir-fry until carrots soften slightly, about five minutes.

Add cabbage and green onions; cover and cook three minutes.

With a slotted spoon, remove vegetables to a platter and set aside.

Add water, sesame oil, up to 1 teaspoon cayenne, honey and hoisin sauce, if desired, to wok and heat until bubbling.

Add noodles and stir-fry until heated through.

Add vegetables and heat through. Add soy sauce to taste.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 5482% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 107mg 4%
Total Carbohydrate 44g 44%
Dietary Fiber 3g 10%
Sugars g
Protein 3g
Vitamin A 106% Vitamin C 22%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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