Vegan Asian noodle dish
DIRECTIONS
Bring a medium saucepan of water to a boil. Add the noodles and cook for 10 seconds, then drain.
Heat 2 tablespoons of the oil in a large nonstick skillet or wok over medium-high. Add the scallion whites and onion and cook until golden, about 3 minutes. Add the bean sprouts and cook 2 minutes more, then transfer to a bowl.
Heat the remaining oil in the skillet and add the noodles in an even layer, cook, without disturbing, until lightly golden, about 2 minutes, then add the soy sauces and toss to combine. Toss in the reserved vegetables and the scallion greens and toss for 2 minutes more, until heated through and combined. Transfer to a serving dish and drizzle with the sesame oil to serve.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 125 | ||
Calories from Fat: 63 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 715.1mg | 25 % | |
Potassium 302.6mg | 8 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 10.3g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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