Creamy & Spicy Rice Noodles with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
12 ounces rice noodles2 tsp. canola oil2 teaspoons fresh grated ginger1/4 teaspoon fresh crushed red pepper1 13-ounce unsweetened coconut milk can3 tablespoons soy sauce2 teaspoons light brown sugar1 cup cooked & shelled edamame2 cloves garlic1 medium carrot1 cup frozen peas, thawedsalt, pepper & other spices to taste
Soak rice noodles in large bowl of hot water until softened. (5-15 minutes depending on thickness). Drain well and rinse under cold water. Set aside.
In a medium saucepan, heat 1 teaspoon of oil over medium heat. Add ginger and crushed red pepper. Stir in coconut milk, soy sauce and sugar. Add the cooked edamame and keep warm over heat.
In a large skillet, heat the remaining 1 tsp oil over heat. Add garlic, carrot and peas and cook 2 min. Season with salt and pepper.
Add cooked noodles and sauce to the skillet and toss gently to combine heat through.
Makes 2 servings of 632 calories each or 3 servings at 421.5 calories each.
Serving Size: Serves 2-3
Number of Servings: 3
Recipe submitted by SparkPeople user SARAHMAISTO.
In a medium saucepan, heat 1 teaspoon of oil over medium heat. Add ginger and crushed red pepper. Stir in coconut milk, soy sauce and sugar. Add the cooked edamame and keep warm over heat.
In a large skillet, heat the remaining 1 tsp oil over heat. Add garlic, carrot and peas and cook 2 min. Season with salt and pepper.
Add cooked noodles and sauce to the skillet and toss gently to combine heat through.
Makes 2 servings of 632 calories each or 3 servings at 421.5 calories each.
Serving Size: Serves 2-3
Number of Servings: 3
Recipe submitted by SparkPeople user SARAHMAISTO.
Nutritional Info Amount Per Serving
- Calories: 421.3
- Total Fat: 22.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,069.6 mg
- Total Carbs: 54.8 g
- Dietary Fiber: 7.5 g
- Protein: 12.5 g
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