Photo: Tina Dawson
Rainbow Vegetable Noodle Stir-Fry
12 ingredients
10 min + 10 min
2
openrecipes
A quick and healthy weeknight dinner that takes less than 20 minutes to make!
Estimated Nutrition (whole recipe, rough)
688
Calories
27g
Protein
47g
Fat
48g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ounces, weight Spaghetti
- 1 Tablespoon Olive Oil
- ¼ cups Red Cabbage Shredded
- ½ cups Yellow And Red Bell Peppers, Sliced
- ¼ cups Carrots, Julienne
- ½ cups Edamame
- 1 clove Garlic, Minced
- 1 Tablespoon Creamy Peanut Butter
- 4 Tablespoons Low Sodium Soy Sauce
- 1 teaspoon Sesame Oil
- ⅛ teaspoons Sesame Seeds
- 2 Tablespoons Green Onions, Sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes