Vegetable Stir Fry Mung Bean Noodles
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
mung bean noodles
7.06 oz
broccoli
5.30 oz
Carrots
5.30 oz
Red Bell Pepper
3.53 oz
Snow Peas
2 cloves
garlic
1 tsp
Ginger
2 tbsp
soy sauce
2 tsp
sesame oil
1 tsp
Salt
1 tsp
Pepper
Directions
Step 1
Cook the mung bean noodles according to the package instructions. Drain and set aside.
Step 2
Heat sesame oil in a large pan or wok over medium heat. Add garlic and ginger and cook for 1 minute.
Step 3
Add broccoli, carrots, red bell pepper, and snow peas to the pan. Cook for 5 minutes, stirring occasionally.
Step 4
Add cooked mung bean noodles to the pan. Stir in soy sauce, salt, and pepper. Cook for an additional 2 minutes.
Step 5
Serve hot and enjoy!
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
45 g
(180
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 2.205 IU | 0.25% |
| Monounsaturated Fat | 0.0882 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.1764 g | 0.13% |
| Carbohydrates | 1.9845 g | 0.4% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.2646 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 5.292 mg | 5.88% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.3528 mg | 0.07% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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