Rice Stick Noodle Vegetable Stir Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.0
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,814.2 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 8.4 g
  • Protein: 6.7 g

View full nutritional breakdown of Rice Stick Noodle Vegetable Stir Fry calories by ingredient
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Number of Servings: 4


    Rice Noodles, 14 oz.
    Snow Peas, fresh, 2 cup
    Yellow Bell Pepper, 1 medium chopped
    Bell Pepper Red, fresh, 1 medium chopped
    Bell Pepper, fresh green, 1 medium chopped
    Scallions, raw, 3 cup, chopped
    Celery, raw, 2 cup, diced
    Tuscan Garden Teriyaki Marinade, 1 cup
    Soy Sauce, 1/3 cup
    Pineapple, fresh, 1 cup, diced (with juice)
    Carrots, raw, 1 cup, grated
    Broccoli, fresh, 1 cup, chopped


Make rice noodles according to package instructions. You can marinade the cut up veggies in the soy & teriyaki sauce to enhance the flavor, but it's not necessary. In a large wok or similar pan, add all but the noodles and put on medium heat, stirring occasionally, until you reach desired vegetable tenderness. Add all ingredients together and serve. This yields 4 very large, very fulfiling servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BLKRAME.

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