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Chinese Vegetable Pasta

Natural.Foodie's picture
Ingredients
  Canola oil 1 Tablespoon
  Onion 1 Large, thinly sliced
  Carrots 2 , julienned
  Sweet red pepper 1 , julienned
  Broccoli florets 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), thinly sliced
  Soy sauce 2 Tablespoon (Preferably Low-Sodium)
  Vinegar 1 Tablespoon
  Vermicelli 2 Cup (32 tbs), cooked
Directions

MAKING
1. In a nonstick frying pan heat the oil and stir-fry the onions for about 2 minutes.
2. Add the carrots, peppers, broccoli, garlic and stir-fry for a couple of minutes.
3. In a small bowl, stir together the soy sauce, vinegar and mix well.
4. Pour over the vegetables.

SERVING
5. In a serving plate, place the cooked vermicelli.
6. Add the vegetable mixture, toss well to combine and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 379 Calories from Fat 50

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 0.35 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 460.3 mg19.2%

Total Carbohydrates 69 g23%

Dietary Fiber 5.5 g22.2%

Sugars 8.8 g

Protein 12 g24.9%

Vitamin A 148% Vitamin C 148.5%

Calcium 5.5% Iron 12.5%

*Based on a 2000 Calorie diet

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Chinese Vegetable Pasta Recipe