Quick, Asian inspired, Veggie and rice noodle dish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients: * Broccoli, fresh, 100 g * *Canola Oil, 1tsp * Mushrooms, fresh, 85 g * Ginger Root, 1 tsp ( minced) * Baby Carrots, raw, 38 g sliced * Onions, raw, 35 g * Soy Sauce Lite ( VH) per 1 tbsp/15ml * PC Ketchup per 1tbsp ( 15 ml), * Brown Sugar, 1 tsp * Almonds, 20 g - sliced , toasted * Rice noodles -DRY - 100g *Fish Sauce, 1 Tsp
cook noodles as directed
stir fry veggies in Canola oil, add sauce , cook 3 min, till veggies are tender and slightly crisp.
drain noodles and add to veggies, serve in 2 bowls , and sprinckle with toasted almonds.
ENJOY!
Serves 2 pple.
Number of Servings: 2
Recipe submitted by SparkPeople user MELTEAGUE.
stir fry veggies in Canola oil, add sauce , cook 3 min, till veggies are tender and slightly crisp.
drain noodles and add to veggies, serve in 2 bowls , and sprinckle with toasted almonds.
ENJOY!
Serves 2 pple.
Number of Servings: 2
Recipe submitted by SparkPeople user MELTEAGUE.
Nutritional Info Amount Per Serving
- Calories: 320.3
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 772.5 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 4.9 g
- Protein: 9.1 g
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