Hot and Spicy Thai Noodles
Hot and Spicy Thai Noodles
A combination of rice noodles and stir-fry vegetables make this spicy dish a favorite in any household. Can serve as an entree or a side dish.
Calorie: 270, Proteins: 4 g, Total Fat: 3 g, Fiber: 3.20 g, Sugar 10 g.


1/4 cup rice vinegar 3 Tbs soy sauce, low sodium 2 Tbs brown sugar 1 tsp cornstarch 2 tsp sesame oil, divided 1/2 tsp red pepper flakes 7 oz rice noodles, uncooked 2 cloves garlic, minced 1 whole carrot, shredded 1 sliced chili pepper, fresh, sliced lengthwise very thin 3 whole green onions, chopped in 4-inch (10cm) pieces and slivered lengthwise 2 cups nappa cabbage, (Chinese cabbage), shredded


In a small bowl, mix rice vinegar, soy sauce, brown sugar, cornstarch, one tsp sesame oil and red pepper flakes. Set aside. Prepare noodles according to package directions. Heat one tsp (5g) of sesame oil in a large skillet or wok. Add garlic, carrot, green chili and onions, stir fry for 1 to 2 minutes. Add cabbage and stir fry 2 to 3 minutes. Pour sauce over vegetables and cook for 2 minutes until hot and bubbly. Cover vegetables to keep warm. Pour vegetables and sauce over cooked noodles. Mix together and serve.

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