Photo: Cala
Estimated Nutrition (whole recipe, rough)
236
Calories
6g
Protein
1g
Fat
52g
Carbs
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Sunflower Oil | not in our table | 0 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
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
- 5 tsp sunflower oil
- 10 garlic cloves
- 30 ml lemonade
- 70 g Mohingha soup powder
- ⅞ cups boiling water
- 100 g jalapeno peppers , diced
- 2 tbsp ketchup
- 60 g instant rice vermicelli
Directions
1
In a large bowl, mix sunflower oil, garlic cloves, soup powder, and lemonade for 3 minutes.
2
In a small bowl, mix boiling water, diced jalapeño peppers, and ketchup for 5 minutes.
3
Combine both mixtures, and continue mixing for 2 ½ minutes.
4
Add rice vermicelli to the bowl; cover it and wait for 10 minutes.
5
Top it with toppings as desired.
Recipe sourced from
wikibooks