Servings per Recipe
Calories : 160
Fat : 3.5 g
Sodium : 310 mg
Total Carbohydrates : 31 g
Fiber : 2 g
Protein : 2 g
6 ounces rice noodles (or thin, flat egg noodles)
4 teaspoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 cup carrots, grated
2 teaspoon chicken bouillon*
1 teaspoon hot pepper sauce
1 cup broccoli, chopped
1 cup celery, chopped
1 cup bell pepper, finely chopped
4 teaspoon soy sauce
Wash hands with soap and water.
Gently rub produce under cool runny water.
Prepare noodles according to package directions. Drain and set aside.
Sauté onion and garlic with oil in frying pan for 1 minute over medium-high heat.
Add carrot, chicken bouillon, and pepper sauce. Stir.
Add broccoli, celery, and bell pepper. Continue to stir.
Reduce heat to low. Add noodles and soy sauce. Stir over low heat for 3-5 minutes or until vegetables are cooked to crisp-tender.
*To make vegetarian, use vegetable bouillon instead of chicken bouillon.