Crispy Noodles With Mixed Vegetables

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Crispy Noodles

Nutritive Information

  • Energy: 245-184Kcals/1021-766KJ
  • Carbohydrate: 37 – 27.5g
  • Protein: 4.8 – 3.7g
  • Fat: 8.16 – 6.1g (Saturated fat: 1.2 – 0.9g)
  • Fibre-NSP: 2.9g – 2.2g
  • Sugar: 5.2 – 3.9g
  • Calcium: 54 – 41mg


  • Pure vegetable oil, for deep frying
  • 115g dried vermicelli rice noodles or cellophane noodles, broken into 7.5cm/3in lengths
  • 115g yard-long beans or green beans, cut into short lengths
  • 1in piece fresh root ginger, cut into shreds
  • 1 fresh red chilli, sliced
  • 1½ cups fresh shiitake or button mushrooms, thickly sliced
  • 2 large carrots, cut into fine sticks
  • 2 courgettes, cut into fine sticks
  • a few Chinese cabbage leaves, coarsely shredded
  • 75g/1 cup beansprouts
  • 4 spring onions, cut into fine shreds
  • 2 tbsp tamari
  • 2 tbsp Chinese rice wine
  • 1 tsp sugar
  • 2 tbsp roughly torn coriander leaves


  • Half-fill a wok with oil and heat it to 180°F. Deep fry the raw noodles, a handful at a time, for 1-2 minutes until puffed and crispy. Drain on kitchen paper. Carefully pour off all but 30ml/2 tbsp of the oil.
  • Reheat the oil in the wok. When hot, add the beans and stir-fry for 2-3 minutes. Add the ginger, red chilli, mushrooms, carrots and courgettes and stir-fry for 1-2 minutes.
  • Add the Chinese cabbage, beansprouts and spring onions to the wok. Stir-fry for 1 minute, then add the tamari, rice wine and sugar. Cook, stirring, for about 30 seconds.
  • Add the noodles and coriander and toss to mix, taking care not to crush the noodles too much. Serve at once, piled up on a plate.


3-4 servings

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