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Ingredientes
- 2 Tbsp. Dark soy sauce
- 1 Tbsp. Muscavado sugar
- 4 Tbsp. Sake or possibly sherry
- 50 gm Water chestnuts, (2oz)
- Â Â Couple of shot's of low fat cooking spray
- 1 head celery, finely shredded
- 1 x Cucumber, minced into dice sized chunks
- 4 x Carrots, peeled and finely sliced
- 1 x Onion, peeled and finely sliced
- 100 gm Rice noodles, (cooked in boiling salted water) (4oz)
- 1/2 x Red chilli minced
- 4 x Carrots, peeled
- 1 x Cucumber
- 1 head celery
Direcciones
- In a saucepan heat up the soy sauce, brown sugar and sake together. Bring to the boil and cook till the mix becomes sticky.
- Meanwhile prepare all the ingredients for the stir fry salad and heat up a frying pan or possibly preferably a wok. Spray in the low fat cooking spray and add in the vegetables, followed by the noodles and them add in the chilli and mix well using a pair of chop sticks. Now add in the warm teriyaki sauce, mix for a few seconds and then spoon into a large serving bowl.
- For the juice drink: Press all the ingredients through a juicer, stir well and then leave in a fridge to refrigeratebefore serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1130g | |
| Calories 817 | |
| Calories from Fat 24 | 3% |
| Total Fat 2.77g | 3% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2355mg | 98% |
| Potassium 2420mg | 69% |
| Total Carbs 168.5g | 45% |
| Dietary Fiber 18.9g | 63% |
| Sugars 30.68g | 20% |
| Protein 14.86g | 24% |
