Oriental Noodles with Vegetables
Yield
2 servingsPrep
5 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
egg noodles
|
|
| 1 ½ | tablespoons |
vegetable oil
|
|
| ½ | each |
garlic cloves
sliced, peeled |
|
| ½ | each |
onions
chopped |
|
| 1 | each |
carrots
sliced |
|
| ½ | each |
green bell peppers
diced |
|
| ½ | tablespoon |
soy sauce, tamari
|
|
| ½ | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
peanuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
egg noodles
|
|
| 23 | ml |
vegetable oil
|
|
| 0.5 | each |
garlic cloves
sliced, peeled |
|
| 0.5 | each |
onions
chopped |
|
| 1 | each |
carrots
sliced |
|
| 0.5 | each |
green bell peppers
diced |
|
| 7.5 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
sesame oil
|
|
| 15 | ml |
peanuts
|
|
Directions
Cook the noodles in boiling water for 7 minutes.
Drain well.
Heat the oil in a wok and stir fry the garlic and ginger for 1 minute.
Add the onion and stir fry for 2 to 3 minutes. Add the pepper, and carrot and stir fry for 2 to 3 minutes.
Add the noodles and cook for 2 to 3 minutes.
Stir in the soy sauce and sesame oil and sprinkle with the peanuts.
Serve.
