Related recipes: Asian,
Cabbage, Carrots, Chile Peppers, Dairy-Free, Easy,
Egg-Free, Garlic, Low-Fat,
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.
Preparation facts
Servings: 4
Yield: 8 cups (1.9L)
Ingredients
1/4 cup (120mL) rice vinegar
3 Tbs (45mL) soy sauce, low sodium
2 Tbs (20g) brown sugar
1 tsp (3g) cornstarch
2 tsp (10mL) sesame oil, divided
1/2 tsp (1g) red pepper flakes
7 oz (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
Serving Size 1 serving
Calories 270
Calories from Fat 22 (8%)
% Daily Value*
4%Total Fat 3g
2%Saturated
Fat 0.4g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 1g
0%Cholesterol 0mg
24%Sodium 569mg
13%Potassium 438mg
21%Total
Carbohydrate 63g
13%Dietary
Fiber 3.2g
Sugars 10g
Sugar Alcohols 0g
8%Protein 4g