Try this Buckwheat Noodles with Baby Carrots, Peas And New Potatoe recipe, or contribute your own.Suggest a better description
4 SERVINGS DAIRY-FREE After winters diet of hearty, slow-cooked foods, the palate hungers for fresh new flavors, and this pasta dish fills the bill. In medium saucepan, combine sesame oil, garlic, soy sauce, rice wine vinegar, chili sauce, lemongrass and ginger. Cook over low heat for 5 minutes. Remove lemongrass and set aside. In large pot of salted water, cook carrots and potatoes until tender, about 15 minutes. Drain vegetables and set aside, reserving water. Return water to a boil and add noodles, stirring to prevent sticking. Cook according to package directions. Just before pasta is done, add peas, potatoes and carrots to boiling water. Cook 1 minute, drain and transfer to serving bowl. Add sauce, toss thoroughly and adjust seasoning. Serve right away. PER SERVING: 355 CAL.; 14G PROT.; 2G TOTAL FAT (0 SAT. FAT); 76G CARB.; 0 CHOL.; 890MG SOD.; 9G FIBER By Kathleen
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 22 (34%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 1071.5mg||37 %|
|Potassium 115.6mg||3 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.3g|
|Protein 3.8g||5 %|
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: 64
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.