Stir fry dish with healthy vegetables and egg noodles
| 1 | cup cooked egg noodles |
| 1/4 | cup bean sprouts |
| 1/4 | cup snap peas |
| 2 | tablespoons bell peppers |
| 2 | tablespoons onions |
| 1/4 | teaspoon garlic |
| 1/4 | teaspoon ginger |
| 1 | tablespoon Soy sauce |
| 1 | teaspoon sugar |
| 1 | teaspoon flour |
| 1 | tablespoon canola oil |
- Heat oil.
- Add peppers, onions, garlic, ginger, red chili flakes, and snap peas and stir fry. Meanwhile drop 1/3 cup dry thick egg noodles in boiling water and cook for 10 minutes. Drain noodles
- mix soy sauce, sugar and flour with 2 tablespoons of water and add to vegetables mixture along with bean sprouts. Cook until sauce thickens and add noodles. Toss to coat the noodles with sauce and vegatbles.
Main Dish, Chinese
| Nutrition Facts | ||||||
Serving Size 318.8g |
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Amount Per Serving |
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Calories 429 Calories from Fat
151 |
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% Daily Value* |
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Total Fat
16.8g 26%
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Saturated Fat
1.5g 7%
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Trans Fat
0.0g |
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Cholesterol
53mg 18%
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Sodium
931mg 39%
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Total Carbohydrates
58.1g 19%
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Dietary Fiber
4.5g 18%
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Sugars
8.7g |
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Protein
13.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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