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Rice Stick Noodles and Vegetables
Source: dLife

Stir-fried teriyaki rice stick noodles and vegetables.

Prep Time: 10 minutes
Cook Time: 6 minutes
Difficulty: Intermediate

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
1/2 Fat , 3 1/2 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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3 oz  rice stick noodles
0 1/2 cup  low sodium chicken broth
1 1/2 tbsp  low sodium soy sauce
2 tbsp  cooking sherry
0 1/2 tsp  canola oil
0.125 tsp  sesame oil
1 tbsp  fresh ginger root
1 each  medium garlic cloves
2 each  scallions
4 oz  snow peas
0 1/2 each  small red bell peppers
0 1/2 cup  fresh mushroom slices
8 oz  fresh bean sprouts
1 tbsp  fresh cilantro
0.125 tsp  hot red pepper flakes
  1. Cook the noodles in a pot of boiling water for about 3 minutes then drain.
  2. Mix together the broth, soy sauce, and sherry in a measuring cup.
  3. 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.
  4. Sprinkle the red pepper flakes and cilantro on top.

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