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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

Rice Stick Noodles and Vegetables

Source: dLife

Stir-fried teriyaki rice stick noodles and vegetables.

Nutrition Facts

Makes 3 servings
Amount Per Serving

Calories	218.5

Total Carbs	42.6 g

Dietary Fiber	4.8 g

Sugars	2.5 g

Total Fat	1.6 g

Saturated Fat	0.1 g

Unsaturated Fat	0.4 g

Potassium	418.7 mg

Protein	9.8 g

Sodium	425.7 mg

Dietary Exchanges 1.6 Fat, 3.4 Vegetables,

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

3.0
3 oz rice stick noodles 0.5
0 1/2 cup low sodium chicken broth 1.5
1 1/2 tbsp low sodium soy sauce 2.0
2 tbsp cooking sherry 0.5
0 1/2 tsp canola oil 0.125
0.125 tsp sesame oil 1.0
1 tbsp fresh ginger root 1.0
1 each medium garlic cloves 2.0
2 each scallions 4.0
4 oz snow peas 0.5
0 1/2 each small red bell peppers 0.5
0 1/2 cup fresh mushroom slices 8.0
8 oz fresh bean sprouts 1.0
1 tbsp fresh cilantro 0.125
0.125 tsp hot red pepper flakes

Directions

Cook the noodles in a pot of boiling water for about 3 minutes then drain.
Mix together the broth, soy sauce, and sherry in a measuring cup.
Place a nonstick skillet over high heat for 1 minute. Stir-fry the canola oil, sesame oil, ginger, garlic, scallions, snow peas, bell pepper, and mushrooms for 2 minutes. Stir in the soy sauce mixture, noodles, and the bean sprouts and stir-fry for another minute.
Sprinkle the red pepper flakes and cilantro on top.