LowProRecipes.com

Orange and ginger stir fry

Yield

Number of servings: 6
Serving size: 1 cup (250 ml)

Ingredients

  • 4 X 50 g mung bean noodles
  • ¼ cup (60 ml) canola oil
  • 2 tsp (10 ml) sesame oil
  • 2 cloves of garlic
  • 2 Tbsp (30 ml ) ginger, julienned
  • 2 small carrots, julienned
  • 1 red bell pepper, julienned
  • 1 yellow zucchini, julienned
  • 1 green zucchini, julienned
  • ½ cup (125 ml) snow peas, julienned
  • 1 small red onion, julienned
  • 4 green onions, sliced
  • Salt and pepper
  • 2 Tbsp (30 ml) rice vinegar
  • 2 Tbsp (30 ml) orange juice

Preparation

  • In a large bowl filled with warm water, soak the noodles for about 15 minutes, to soften. Drain well. Cut with scissors to get 4 inches long pasta (10 cm).
  • In a large skillet, heat the canola oil and sesame oil. Add ginger and garlic and cook for about 1 minute. Add the peas, carrots, zucchini and red onion . Sauté for about 3 minutes. Add green onions. Season with salt and pepper.
  • Add softened noodles. Sauté over high heat for 2 minutes.
  • Add rice vinegar and orange juice and cook until noodles are transparent, about 2 minutes.
  • Serve.

Tip : For the rest of the family , you can add pieces of chicken breast or shrimps to make a complete meal!

Nutritional facts

  • Energy
    277 kcal
  • Protein
    2.4 g
  • PHE
    86 mg
  • TYR
    56 mg
  • LEU
    132 mg
  • VAL
    118 mg
  • ILE
    86 mg
  • MET
    26 mg
  • LYS
    130 mg
  • Energy
    1660 kcal
  • Protein
    14.3 g
  • PHE
    519 mg
  • TYR
    336 mg
  • LEU
    794 mg
  • VAL
    707 mg
  • ILE
    516 mg
  • MET
    154 mg
  • LYS
    782 mg
© Genevieve Lafrance 2022