Egg Whites & Vegetable Rice Noodles Stir Fry
This Egg Whites and Vegetable Rice Noodles Stir Fry is a quick and easy meal that is perfect for a busy weeknight. It is gluten-free and FODMAP friendly, making it suitable for people with dietary restrictions. The egg whites provide a source of protein, while the vegetables and rice noodles provide a source of carbohydrates. This recipe is also easily customizable, so feel free to add your favorite vegetables or protein sources.
Nutrition Facts
Per serving
Energy
147 kcal
Protein
6 g
Carbs
25 g
Fat
2 g
Fiber
2 g
Ingredients
Rice Noodles (Raw)
1 small cup (100g)
Red Bell Pepper
0.5 cup, sliced (100g)
Yellow Bell Pepper
0.5 cup, sliced (100g)
Green Bell pepper
0.5 cup, sliced (100g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Carrot
0.25 cup, chopped (50g)
Grated Ginger
0.5 tsp (1.5g)
Egg, poultry, white, raw
4 medium (132g)
Instructions
Cooking Steps
Cook the rice noodles. Drain and set aside.
Heat oil in a large pan or wok over medium heat. Add grated ginger and sauté for 1-2 minutes until fragrant.
Add chopped carrots, sliced bell peppers. Cook for 5-7 minutes until the vegetables start to soften.
Push the vegetables to one side of the pan and add the beaten egg whites to the other side. Scramble the egg whites until cooked through.
Add the cooked rice noodles to the pan and toss everything together. Season with salt to taste.
Garnish with fresh coriander leaves and serve hot.