Veggie Rice Noodles
Veggie Rice Noodles
Print Pin RateServings: 4 1 1/2 cup noodles with veggies, 1/2 cup pineapple
Calories: 382kcal
Ingredients
- 8 ounce rice noodles, dry
- 1/4 medium onion
- 1 cup broccoli, florets
- 1 pound asparagus
- 1 medium carrot
- 1/2 cup green peas, frozen
- 1 cup edamame, shelled
- 2 tablespoon soy sauce, low sodium
- 2 tablespoon vinegar, rice
- 1/2 teaspoon red pepper/chili flakes
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon ginger root, fresh
- 3/4 cup vegetable broth
Serve With
- 2 cup pineapple
Instructions
- Cook noodles according to package directions
- Slice or chop veggies; remove edamame from pod (if necessary).
- Add vegetables to a large skillet and stir fry until tender.
- In a separate bowl, combine the soy sauce, rice vinegar, red pepper flakes, brown sugar, sesame oil, grated ginger, and chicken broth.
- Add the cooked noodles and sauce to the vegetables in the skillet. Stir until well combined.
- Continue cooking until warmed through. Serve with pineapple on the side.
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Nutrition
Calories: 382kcal | Carbohydrates: 73g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 636mg | Fiber: 7g | Sugar: 17g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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