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- 1 package wide rice noodles (250 g)
Sauce
- 1/4 cup ketchup (60 mL)
- 3 Tbsp reduced sodium soy sauce (45 mL)
- 2 Tbsp lime juice (30 mL)
- 1 Tbsp brown sugar (15 mL)
- 1 Tbsp seasoned rice vinegar (15 mL)
- 1 Tbsp tahini (15 mL)
- 1 tsp sesame oil (5 mL)
- 1 Tbsp Sriracha hot sauce (optional) (15 mL)
Vegetables
- 1 Tbsp canola oil (15 mL)
- 1/2 cup thinly sliced red onion (125 mL)
- 1 Tbsp minced ginger (15 mL)
- 2 bell peppers, thinly sliced (2)
- 2 cups grated carrot (500 mL)
- 1.5 cups bagged coleslaw mix (375 mL)
- 1/4 cup fresh cilantro (60 mL)
- 1/4 cup sliced green onion (60 mL)
- 1/4 cup chopped peanuts (optional) (60 mL)
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- Prepare noodles according to package directions. Drain and rinse thoroughly with cold water and set aside.
- In a small bowl, whisk together all ingredients for sauce and set aside.
- In a large non-stick wok or skillet, heat canola oil over medium heat. Add red onion and ginger and cook for 3 minutes, stirring often, until onions are tender.
- Add peppers, carrots and coleslaw, and cook for 3-4 minutes, until slightly softened.
- Add sauce, and toss to coat vegetables evenly.
- Add noodles, toss gently with vegetables and sauce and cook until noodles are heated through.
- Garnish with cilantro, green onion, and nuts, if desired.
Veggie Loaded Noodles
Don’t let the ingredient list fool you. This is a quick and easy weeknight meal, packed with big flavours and loaded with vegetables.
- Servings
- 5 people
Nutritional Analysis
- Servings
- 5
- Calories
- 314
- Total Fat
- 6 g
- Saturated Fat
- 0.6 g
- Cholesterol
- 60 mg
- Sodium
- 510 mg
- Carbohydrates
- 59.6 g
- Fiber
- 4 g
- Sugars
- 11.6 g
- Protein
- 5.8 g
- Potassium
- 667 mg