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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 409.6
  • Total Fat: 10.8 g
  • Cholesterol: 92.5 mg
  • Sodium: 1,361.4 mg
  • Total Carbs: 60.4 g
  • Dietary Fiber: 7.7 g
  • Protein: 16.7 g

View full nutritional breakdown of Veggie Stir Fry calories by ingredient
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Veggie Stir Fry

Submitted by: LIVING4TODAY

Introduction

Makes 2 servings Makes 2 servings
Number of Servings: 2

Ingredients

    Annie Chun's Chow Mein Noodles, 4 oz cooked
    Carrots, raw, 1.5 cup, strips or slices
    *Sugar Snap Peas Southern Select, 5ozs
    Egg, fresh, 1 large
    Egg white, 1 serving
    *Canola Oil, 1 tbsp
    *365 Organic Soy Ginger Sauce, 5 tbsp
    Garlic, 3 cloves, minced

Directions

Beat eggs together and add a very quick dash of salt and pepper and a little water. Fry in separate pan as stir fry is cooking - breakng them into small chunks. Heat canola oil in pan on high heat - add carrots and peas and cook 4 minutes or so. Add garlic and mushrooms and cook for 2 - 3 minutes lonter. Add egg whites and sauce. Stir for one minute. Turn off heat. Add noodles and blend everything well.

Serving Size: 2 servings sizes

Number of Servings: 2

Recipe submitted by SparkPeople user LIVING4TODAY.






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