4 Serves
45 Mins
Prepare the Chettinad spice blend by grinding the spices using a mortar and pestle, then finely chop the onion and garlic using a chef's knife.
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ItalianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
70 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
175 mg / 4,700 mgSodium
27 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat the vegetable oil in a wok over medium-high heat.
Add the chopped onion and garlic to the wok and sauté until fragrant and golden brown.
Stir in the Chettinad spice blend and cook for one minute to release the aromatics, then add the rice noodles and toss thoroughly to coat.
Season the noodles with salt and pepper to taste, toss once more, and serve immediately while hot.
23
g59
g32
g
Indian
Indian