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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stir-Fried Rice Noodles with Vegetables

Source: dLife

An Asian inspired stir-fried noodles dish mixed with fresh vegetables.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	269.7

Total Carbs	52.6 g

Dietary Fiber	4.8 g

Sugars	2.5 g

Total Fat	3.7 g

Saturated Fat	0.5 g

Unsaturated Fat	2.3 g

Potassium	214.5 mg

Protein	5.9 g

Sodium	165.7 mg

Dietary Exchanges 3.7 Fat, 1.1 Vegetables, 0.0 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Soak noodles in cold water for 15 minutes or until tender and separated.
Pour oil in a wok or frying pan and heat over medium-high heat. Sauté green beans, squash, celery, bell pepper, green onions, and gingerroot in oil 8 to 10 minutes or until soft.
Place cabbage in wok and cook 1 minute. Mix in strained noodles, vegetable broth, sherry, soy sauce, and chili sauce. Bring to a boil, lower heat, and simmer until almost all liquid is evaporated, about 5 minutes.