| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Thai | 2 | Servings | |
INGREDIENTS
| 1 | Onion | |
| 1 | Clove garlic | |
| A few mushrooms | ||
| 1 | Carrot | |
| 1 | Red or green pepper | |
| 2 | Tomatoes | |
| Thai herbs and spices | ||
| 150 | g | Fresh beansprouts |
| 2 | T | Tomato puree |
| 2 | Layers egg noodles | |
| Stir fry oil |
INSTRUCTIONS
Dice the onions and add to the pan, soften in a little oil, add the crushed clove of garlic and saut. Slice up mushrooms, carrot, the pepper and add to the mix. Stir fry until vegetables are lightly coated in oil. Add the fresh tomatoes and a sprinkling of Thai herbs and spices. Add fresh beansprouts to the pan and reduce the heat. Soften the two layers of egg noodles under boiling water and add to the pan, increase the heat and mix in the tomato puree. Mix all ingredients well, season with a little pepper and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 375
Calories From Fat: 60
Total Fat: 6.7g
Cholesterol: 146.2mg
Sodium: 417.2mg
Potassium: 1198.2mg
Carbohydrates: 20.3g
Fiber: 4.8g
Sugar: 10.5g
Protein: 57.8g