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Ingredientes
- 1 tbsp grapeseed oil
- 1 tbsp sesame oil
- 2 garlic cloves minced
- 1 tbsp fresh ginger
- 2 fresh red thai chile peppers or small red chilies or serranois
- 1/2 medium onion sliced
- 1/2 bunch swiss chard, stems removed and chopped
- 6 cups veg broth
- 4 ounces thin rice noodles
- 2 tbsp soy sauce
- 2 cups snow peas
- 1 tbsp rice wine viengar
- 1/4 cup coarsely chopped mint leaves
- 1 lime cut in wedges
- 1 tbsp choppped fresh flat leaf parsley
Direcciones
- heat the oils in a large dutch oven pot add the garlic, ginger and peppers and saute about 1 minute. Remove the chile peppers if sensitive to hot food. Add the onion and chard and cook until softened about 4 min. Pour in the broth a bring to a simmer. Add the noddles and soya sauce. and cook for 3 min. Until the noodles are soft. Revoe from the heat and stir in the snow peas, rice wine viengar and mint. Serve with lime wedges and parley on the side
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 64 | 28% |
| Total Fat 7.26g | 9% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1929mg | 80% |
| Potassium 239mg | 7% |
| Total Carbs 37.62g | 10% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.99g | 3% |
| Protein 4.01g | 6% |
