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Suggest a better descriptionFinely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges. 1. Deep fry the chinese vermicelli in hot oil. Drain on absorbent paper. Place on a large serving plate and keep warm. 2. Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes. 3. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli. 4. Stir to combine and cook over a high heat for 3 minutes. 5. Spoon the vegetables over the noodles, pour over any remaining sauce. Garnish with the coriander leaves and serve.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 263 | ||
Calories from Fat: 22 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1173.4mg | 40 % | |
Potassium 515.3mg | 14 % | |
Total Carbohydrate 57.8g | 17 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 50.2g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 263
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