Veggie wholewheat pot noodle

Veggie wholewheat pot noodle

Veggie wholewheat pot noodle


Serves 4

Details
  • Servings:   4
  • Calories:   200
  • Protein:   7g
  •  
  • Fiber:   5g
  • Sugar:   5g
  • Carb Total:   23g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   9g
  •  
  • Diet:   Balanced, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • asian
Ingredients
  • 100g dried wholewheat noodles
  • 2 tsp groundnut oil
  • 1 red pepper, cut into fine strips
  • ½ large courgette, cut into matchsticks
  • 50g frozen shelled edamame beans
  • 25g beansprouts
  • 1 carrot, peeled and cut into matchsticks
  • handful baby spinach
  • 2-4 tbsp crispy onions from a tub
  • 2 tbsp roughly chopped coriander
  • 1 tbsp sesame oil
  • 2 tbsp Yuzu juice (or 2 limes, juiced)
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp grated ginger
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