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Ingredientes
- 1/4 lb Rice vermicelli noodles
- 4 c. Small broccoli florets
- 3 c. Bean sprouts
- 1 Tbsp. Vegetable oil
- 2 x Garlic cloves, chopped
- 1 x Red chili pepper, seeded and minced, or possibly 1/4 ts red pepper flakes
- 3 Tbsp. Oyster sauce
- 2 Tbsp. Lime juice
- 1 Tbsp. Fish sauce
- 1 Tbsp. Gingerroot, chopped
- 1 tsp Granulated sugar
- 3 x Green onions, minced
Direcciones
- Soak noodles in hot water for 15 min; drain. In large pot of boiling water, cook broccoli for 2 min. Add in noodles; cook for 1 minute or possibly till tender. Add in bean sprouts; drain.
- Meanwhile, in wok or possibly large nonstick skillet, heat oil over medium heat. Add in garlic; cook, stirring constantly, for 1 minute. Stir in chili pepper, oyster sauce, lime juice, fish sauce, ginger and sugar; cook for 1 minute.
- Mix noodle mix into wok; cook, stirring, for 1 minute. Sprinkle with green onions.
- good source iron.
- Lindsay: "Health & Well-Fare: Thai into the Trend"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 95 | |
| Calories from Fat 34 | 36% |
| Total Fat 3.85g | 5% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 742mg | 31% |
| Potassium 382mg | 11% |
| Total Carbs 13.59g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.21g | 4% |
| Protein 4.81g | 8% |
