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2 Serves
30 Mins
1 g
5 g
13 g
Soak the rice noodles in warm water until softened, then drain well using a colander.
Ingredients, vitamins, and health benefits
Vegetable Oil
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JapaneseVitamin K
10 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
8 µg / 400 µgCalcium
18 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
77 mg / 4,700 mgSodium
575 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the vegetable oil in a wok over high heat.
Add the onion and garlic to the wok, stir-frying until fragrant.
Add the bean sprouts and any protein filling, tossing until cooked through.
Add the softened rice noodles to the wok, seasoning with salt, black pepper, and soy sauce, then toss everything together until well combined.
Onion
Garlic
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
10 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
8 µg / 400 µgCalcium
18 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
77 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5
g31
g9
g
Thai
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g