Singapore Veg Stir-Fried Noodles
Singapore Veg Stir-Fried Noodles is a low-calorie and nutritious dish that is suitable for those on a weight loss diet. This recipe is vegan and low in oil and sugar. The dish is made with rice vermicelli noodles and a mix of vegetables, stir-fried with a blend of aromatic spices. This dish is a great source of vitamins and minerals, thanks to the vegetables. People with soy allergies should avoid this dish.
Allergen Information: Contains Soy
Nutrition Facts
Per serving
Energy
175 kcal
Protein
5 g
Carbs
32 g
Fat
2 g
Fiber
3 g
Ingredients
Common salt
0.5 tsp (2.5g)
Rice Noodles (Raw)
100 gm (100g)
Carrot
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Cabbage
0.25 cup, chopped (50g)
Lentil Sprouts
0.25 small cup (25g)
Olive Oil
1 tsp (5g)
Ginger, fresh
1 tsp paste (5g)
Clove Garlic, Chopped
1 tbsp (15g)
Soy sauce
2 tsp (10g)
Fresh cilantro (chopped)
1 tbsp (10g)
Instructions
Cooking Steps
Heat oil in a wok or deep pan over medium heat. Add chopped garlic and ginger and sauté for 1-2 minutes until fragrant.
Add mixed vegetables and stir-fry for 2-3 minutes until they are cooked but still have a crunch.
Add, soy sauce, and salt. Mix well.
Drain the soaked noodles and add them to the wok. Mix well, ensuring the noodles are coated in the spices and vegetables.
Stir-fry for 2-3 minutes until the noodles are cooked.
Garnish with chopped cilantro leaves and serve hot.