2 Serves
83 Mins
Soak the rice vermicelli in a bowl of hot water for 5 minutes until softened, then drain thoroughly using a colander.
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ItalianVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
75 µg / 400 µgCalcium
58 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
114 mg / 420 mgPhosphorus
377 mg / 1,250 mgPotassium
416 mg / 4,700 mgSodium
1697 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
10 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
103 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the onion, garlic, and filling ingredients to the frying pan, sautéing until the onions are translucent and the aromatics are fragrant.
Toss the drained rice vermicelli into the pan, seasoning with salt and pepper, and stir-fry for 5 minutes to ensure the noodles are evenly coated and heated through.
Cover the pan and allow the mixture to steam on low heat to meld the flavors perfectly.
Serve the dish immediately while hot.
23
g59
g32
g
Indian
Indian