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Suggest a better descriptionRecipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the vermicelli in a plastic bag. Take a rolling pin and roll over the bag until the noodles are crumbled. Set aside. Place the water in a large skillet or wok. Add the onion, garlic, and chiles. Cook, stirring, until softened, about 2 minutes. Add the vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover, and cook for 5 minutes. Add the tomato, stir, and continue to cook, uncovered, over low heat until all of the liquid is absorbed. Garnish with freshly ground black pepper and chopped cilantro. 251 calories, 0.8 grams fat per serving. Variation: Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh green peas to the mixture along with thte noodles and broth. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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Serving Size: 1 Serving (1809g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 95 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 6757.6mg | 233 % | |
Potassium 40.2mg | 1 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 23.7g | ||
Protein 0.3g | 0 % | |
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: 95
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