Dinner
Veggie Loaded Noodles
Don’t let the ingredient list fool you. This is a quick and easy weeknight meal, packed with big flavours and loaded with vegetables.
Updated
Ingredients
- 1 package wide rice noodles (250 g)
Sauce
- 1/4 cup ketchup (60 mL)
- 3 Tbsp reduced-sodium soy sauce (45 mL)
- 2 Tbsp lime juice (30 mL)
- 1 Tbsp brown sugar (15 mL)
- 1 Tbsp seasoned rice vinegar (15 mL)
- 1 Tbsp tahini (15 mL)
- 1 tsp sesame oil (5 mL)
- 1 Tbsp Sriracha hot sauce (optional) (15 mL)
Vegetables
- 1 Tbsp canola oil (15 mL)
- 1/2 cup thinly sliced red onion (125 mL)
- 1 Tbsp minced ginger (15 mL)
- 2 bell peppers, thinly sliced
- 2 cups grated carrot (500 mL)
- 1.5 cups bagged coleslaw mix (375 mL)
- 1/4 cup fresh cilantro (60 mL)
- 1/4 cup sliced green onion (60 mL)
- 1/4 cup chopped peanuts (optional) (60 mL)
Directions
- Prepare noodles according to package directions. Drain and rinse thoroughly with cold water and set aside.
- In a small bowl, whisk together all ingredients for sauce and set aside.
- In a large non-stick wok or skillet, heat canola oil over medium heat. Add red onion and ginger and cook for 3 minutes, stirring often, until onions are tender.
- Add peppers, carrots and coleslaw, and cook for 3-4 minutes, until slightly softened.
- Add sauce, and toss to coat vegetables evenly.
- Add noodles, toss gently with vegetables and sauce and cook until noodles are heated through.
- Garnish with cilantro, green onion, and nuts, if desired.
Nutritional Analysis
| Calories | 314 |
|---|---|
| Total Fat | 6 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 60 mg |
| Sodium | 510 mg |
| Carbohydrates | 59.6 g |
| Fiber | 4 g |
| Sugar | 11.6 g |
| Protein | 5.8 g |
| Potassium | 667 mg |
