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Hot and Sour Thai Noodles Recipe

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Hot and Sour Thai Noodles Recipe

Prep Time: Cook Time:

Ingredients

  • Cauliflower, raw | 6.00 floweret
  • Broccoli, raw | 6.00 spear about 5" long
  • Carrots, raw | 2.00 medium
  • Hot chili red pepper, raw | 1.00 pepper
  • Garlic, raw | 2.00 Tbsp
  • Sesame oil | 1.00 tsp
  • Cashew butter | 2.00 oz
  • Cabbage, chinese pak-choi, raw | 0.50 cup, shredded
  • Peas, green, raw | 0.50 cup
  • Lime juice, raw | 2.00 tbsp
  • Powdered sugar | 1.00 tbsp unsifted
  • Cilantro, Fresh, Chopped | 0.50 oz
  • Tabasco | 1.00 tsp
  • Soy sauce made from soy tamari | 1.00 tbsp
  • Red wine vinegar | 1.00 tbsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Rice noodles | 3.00 oz
  • Oil, sunflower, linoleic less than 60% | 4.50 tbsp
  • Mushrooms,Portable Cap | 4.00 oz
  • Raw sprouted kidney beans | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 396.74 mg

Fat per serving: 24.28 g

Saturated fat per serving: 3.19 g

Protein per serving: 8.92 g

Sodium per serving: 478.63 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Cut carrot into matchsticks; crush the chili and garlic clove and slice the shitake mushrooms.
  2. In a small saucepan, heat the sunflower and sesame oil along with the garlic and crushed chili until the smoke arise from the oil. In a wok strain the oil carefully.
  3. Again heat the oil and when it hot put cauliflower, carrot, broccoli peas and mushrooms. Stir-fry for 2 minutes, put beans and cabbage and then stir-fry for more 2 minutes until the veggies are just wilted. Put away from the heat.
  4. Soak the noodles according to the packet instructions. Whisk together lime juice, tabasco sauce, soy sauce, wine, sugar, oil, salt and pepper in a small bowl. Drain the noodles and toss with a little of the dressing.
  5. Stir the remaining dressing into the veggies. Spoon the noodles on to individual plates and top with the veggies and nuts.
  6. Serve immediately.

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