Ingredientes para Asian Carrot And Cabbage Noodles
- 1 lb rice vermicelli
- 1 tbsp peanut oil
- 3 garlic cloves, minced
- 1 medium red onion, sliced
- 2 tbsp brown sugar
- 1/2 head green cabbage, shredded
- 2 carrots, julienned or shredded
- 2 tbsp chili garlic sauce
- 1/4 cup soy sauce
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Cómo preparar Asian Carrot And Cabbage Noodles
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and stir-fry for 30 seconds, or until fragrant.
- Add sliced onion and brown sugar. Stir-fry for 2 minutes, or until onion softens.
- Add shredded cabbage, julienned carrots, chili garlic sauce, and soy sauce.
- Stir-fry for 5 minutes, or until cabbage is tender-crisp but still retains some crunch.
- Add cooked noodles to the skillet. Toss to combine and stir-fry for another 3-4 minutes, allowing the noodles to heat through and absorb the sauce.
- Serve immediately. Garnish with sesame seeds or chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
20g
Fat
9g
Carbs
16g
