Vegetable Rice Noodles Stir Fry
This Vegetable Rice Noodles Stir Fry is a delicious and healthy dish that is perfect for a quick and easy dinner. It's FODMAP friendly, making it suitable for those who follow a low-FODMAP diet. This dish is also vegetarian and gluten-free, making it suitable for many dietary preferences. The dish is rich in dietary fiber, which promotes gut health. However, people with soy or peanut allergies should avoid this dish.
Nutrition Facts
Per serving
Energy
134 kcal
Protein
3 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)
Rice Vinegar
1 tbsp (15g)
Soy sauce
1 tsp (5g)
Carrot
0.25 cup, chopped (50g)
Grated Ginger
0.5 tsp (1.5g)
Instructions
Cooking Steps
Cook the rice noodles. Drain and set aside.
Heat oil in a wok or large skillet over medium-high heat. Add bell peppers, carrots and stir-fry for 3-4 minutes until they are slightly tender.
In a small bowl, whisk together soy sauce, rice vinegar, and grated ginger.
Add the cooked rice noodles and the sauce to the skillet with the vegetables. Stir-fry for 2-3 minutes until everything is well combined and heated through.
Serve hot.