Stir Fry with Rice Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
14 oz of rice noodles or rice sticks1 1/2 lb napa cabbage, shredded1 16 oz package of frozen sugar snap pea stir fry blend1 16 oz package of frozen broccoli, carrot & water chestnut blendSAUCE6 tbs soy sauce3 tbs fish sauce2 tbs ketchup1 tbs worcestershire sauce1 tbs hot chili garlic sauce3 tbs packed brown sugar2 tbs rice wine vinegar2 tbs hoisin sauce1 tsp grated ginger
Soften the rice noodles by covering with hot water and letting stand 10 minutes.
Drain the noodles well.
In a separate bowl mix together all the sauce ingredients.
In a preheated large wok or fying pan place all the frozen vegetables and the napa cabbage with a small amount of water.
Cover and steam for 5 to 10 minutes or until thawed and warmed but not mushy.
Add the rice noodles and the sauce.
Mix well and continue cooking briefly until most of the sauce is absorbed.
Number of Servings: 8
Recipe submitted by SparkPeople user SLCOLMAN.
Drain the noodles well.
In a separate bowl mix together all the sauce ingredients.
In a preheated large wok or fying pan place all the frozen vegetables and the napa cabbage with a small amount of water.
Cover and steam for 5 to 10 minutes or until thawed and warmed but not mushy.
Add the rice noodles and the sauce.
Mix well and continue cooking briefly until most of the sauce is absorbed.
Number of Servings: 8
Recipe submitted by SparkPeople user SLCOLMAN.
Nutritional Info Amount Per Serving
- Calories: 276.2
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,447.9 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 5.4 g
- Protein: 3.0 g
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