Try this Thai Vegetarian Noodles recipe, or contribute your own.
Suggest a better descriptionSoak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside.Heat olive oil in a large skillet over high heat. Add garlic and saute, stirring, until lightly browned, about 1 minute. Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stirfry for 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper & noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes. Stir in chopped mint. Transfer to a platter, sprinkle with bean sprout & leeks and garnish with mint sprig. Recipe from Tommy Tang, New Yorker Magazine, 5/25/92.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 8 | ||
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Calories: 206 | ||
Calories from Fat: 41 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 426.7mg | 15 % | |
Potassium 225.3mg | 6 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 36.5g | ||
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: 206
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