LowProRecipes.com
Categories
Sweet and sour sauté
Yield
Number of servings: 6
Serving size: 1/3 cup (75 ml)
Ingredients
Sauce
- ½ cup (125 ml) water
- ½ cup (125 ml) chili sauce (Heinz type)
- ¼ cup (60 ml) rice vinegar
- 3 Tbsp (45 ml) brown sugar
- 1 Tbsp (15 ml) soy sauce
- 2 tsp (10ml) cornstarch
- Salt
Sauté
- 6X50g mung bean noodles
- 1 c. table (15 ml) peanut oil canola ou
- 50 g onion
- 200 g red pepper (about 1 ½ pepper)
- 1 ½ cups (375 mL) fresh pineapple into pieces
- ¾ cup (175 mL) water chestnuts (1 box of 227 ml)
- 1 chopped green onion
Preparation
- In a large pot of boiling water, place the noodles and cook for 2 minutes. Remove from heat and let stand in water to finish cooking. Check often and when cooking is adequate, drain the noodles and set aside.
- In a bowl, mix all the ingredients for the sauce together. Book.
- In a wok not, heat the oil. Add onions, peppers and pineapple. Make Sauter pendant few minutes. Add water chestnuts pour warm.
- Add sauce, stir until it thickens slightly. Add chopped green onion.
- Serve on mung bean noodles.
Nutritional facts
-
Energy277 kcal
-
Protein1.6 g
-
PHE63 mg
-
TYR33 mg
-
LEU79 mg
-
VAL63 mg
-
ILE54 mg
-
MET21 mg
-
LYS70 mg
-
Energy1662 kcal
-
Protein9.7 g
-
PHE380 mg
-
TYR200 mg
-
LEU473 mg
-
VAL379 mg
-
ILE323 mg
-
MET127 mg
-
LYS419 mg
© Genevieve Lafrance 2024