Wholewheat Noodles & Vegetarian Stir-Fry With A Twist
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 nest of wholewheat noodles0.5 of a medium-sized onion3 medium-sized mushrooms1 cup of broccoli1 cup of zucchini6 cherry tomatoes6 almonds1/10 of a cup of mixed seeds1 tablespoon of reduced sugar tomato ketchup1 tablespoon of cider vinegar2 tablespoons of low-sodium soy sauceNote: You can swap the above for the vegetables, mixed seeds or nuts of your choice.
Stir-fry all vegetables in a wok.
Add in whole cherry tomatoes, almond halves and mixed seeds.
Cook wholewheat noodles in boiling water according to the instructions on the label.
When contents of wok are almost ready, add in a tablespoon of reduced sugar ketchup, a tablespoon of cider vinegar and 2 tablespoons of low-salt soy sauce (you can vary amounts of each of these to taste).
Stir contents of wok until they are coated in the sauce.
Add cooked noodles to stir-fry and stir until coated with sauce.
Serve.
Number of Servings: 1
Recipe submitted by SparkPeople user CRIMSONSKY.
Add in whole cherry tomatoes, almond halves and mixed seeds.
Cook wholewheat noodles in boiling water according to the instructions on the label.
When contents of wok are almost ready, add in a tablespoon of reduced sugar ketchup, a tablespoon of cider vinegar and 2 tablespoons of low-salt soy sauce (you can vary amounts of each of these to taste).
Stir contents of wok until they are coated in the sauce.
Add cooked noodles to stir-fry and stir until coated with sauce.
Serve.
Number of Servings: 1
Recipe submitted by SparkPeople user CRIMSONSKY.
Nutritional Info Amount Per Serving
- Calories: 428.0
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,425.2 mg
- Total Carbs: 107.0 g
- Dietary Fiber: 13.0 g
- Protein: 20.0 g
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