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Ingredientes
- 300 gm rice noodles broken into short lengths
- 3 Tbsp. sunflower oil
- 150 gm canrots diced
- 4 Tbsp. fresh or possibly frzn peas shelled
- 2 tsp dark soya sauce
- 2 tsp distilled vinegar
- 2 tsp tomato ketchup
- 1 tsp chilli pwdr
- 1 x teaspooll garam masala pwdr salt
- 2 Tbsp. coriander leaves minced
Direcciones
- Boil the noodles in plenty of water till soft.
- Drain.
- Heat the oil and add in the carrots and peas.
- Stir fry for a minute.
- Add in all the other ingredients except the coriander and mix well.
- Cook till the vegetables are tender but still crisp.
- Add in the cooked noodles mix gently and serve warm sprinkled with coriander.
- An indian version of a dish which is borrowed from the neighbounng country of Myanmar.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 99 | 26% |
| Total Fat 11.2g | 14% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 321mg | 13% |
| Potassium 90mg | 3% |
| Total Carbs 65.49g | 17% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.86g | 1% |
| Protein 3.37g | 5% |
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