|
Yield: 8 cups (1.9L)
Servings: 4
|
Related recipes: Asian,
Cabbage, Carrots, Chile Peppers,
Dairy-Free, Easy,
Egg-Free, Garlic,
Low-Fat, Low-Sodium,
Onions, Pasta, Side
Dishes, Summer, Vegan,
Vegetarian
A combination of rice noodles and stir-fry vegetables make this
spicy dish a favorite in any household. Can serve as an entree or a side dish.
Ingredients
1/4 cup (120mL) rice vinegar
3 Tbsp (45mL) soy sauce, low sodium
2 Tbsp (20g) brown sugar
1 tsp (3g) cornstarch
2 tsp (10mL) sesame oil, divided
1/2 tsp (1g) red pepper flakes
7 ounces (200g) rice noodles, uncooked
2 cloves garlic, minced
1 carrot, shredded
1 green chili pepper, fresh, sliced lengthwise very thin
3 green onions, chopped in 4-inch (10cm) pieces & slivered
lengthwise
2 cups (180g) nappa cabbage, (Chinese cabbage), shredded
Directions
In a small bowl, mix rice vinegar, soy sauce, brown sugar, cornstarch,
one tsp sesame oil and red pepper flakes. Set aside.
Prepare noodles according to package directions.
Heat one tsp (5g) of sesame oil in a large skillet or wok. Add garlic,
carrot, green chili and onions, stir fry for 1 to 2 minutes. Add cabbage and stir fry 2 to 3
minutes. Pour sauce over vegetables and cook for 2 minutes until hot and bubbly. Cover
vegetables to keep warm.
Pour vegetables and sauce over cooked noodles. Mix together and
serve.
Nutrition Facts
Calories: 241
Total Fat: 2g
% Calories from fat: 8%
Protein: 1g
Carbohydrate: 54g
Cholesterol: 0mg
Sodium: 466mg
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.