Asian Zuchinni and veggie ground round over egg noodles
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 488.3
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,167.7 mg
- Total Carbs: 71.7 g
- Dietary Fiber: 5.2 g
- Protein: 26.6 g
View full nutritional breakdown of Asian Zuchinni and veggie ground round over egg noodles calories by ingredient
Introduction
I adapted this from a meat recipe I read in Chatelaine magazine. It is delicious. I usually use green beans, but we had fresh zuchinni on hand. The original recipe called for asparagus. I adapted this from a meat recipe I read in Chatelaine magazine. It is delicious. I usually use green beans, but we had fresh zuchinni on hand. The original recipe called for asparagus.Number of Servings: 4
Ingredients
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2 tbsp olive oil
2 tbsp chopped garlic
1 tbsp chopped or grated ginger
2 chilli peppers
1 package (340 grams) of veggie ground round
3 tbsp black bean sauce
1 cup vegetable broth
4 tbsp sherry
2 tsp brown sugar, packed
2 tsp corn starch
1 1/2 cups chopped zuchinni or other green vegetable
4 cups no yolk egg noodles
Directions
In a large pan sautee garlic, ginger and peppers in olive oil until fragrant. Add veggie ground round and stir for 1 minute. Add black bean sauce and stir.
Whisk broth, water, sherry, sugar and corn starch together and add to pan. Mix everything together.
Add zuchinni and stir. Cook until thick and zuchinni heated through (about 8 minutes).
Serve over cooked egg noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user SRYAN02.
Whisk broth, water, sherry, sugar and corn starch together and add to pan. Mix everything together.
Add zuchinni and stir. Cook until thick and zuchinni heated through (about 8 minutes).
Serve over cooked egg noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user SRYAN02.
