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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the rice noodles in a large bowl of hot water for a few minutes. Drain, rinse with cold water and set aside. | 2. Mix the ingredients for the sauce in a small bowl and set aside. | 3. Heat the oil in a large skillet over high heat. Add the peppers, shallors, and bean sprouts, and curry powder. Stir-fry for 5 minutes until shallots are soft. Add the mushrooms and the peas, stir-fry for minutes. The vegetales should be tender-crisp. | 4. Add the noodles to the pan. Add 1/4 cup sauce and stir fry, using tongs to mix the noodles together. After a few minutes, remove from heat and add as much sauce as desired. Top with scallions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice vermicelli	5	ounces		508.8734	108.1675	14.7701	1.9419
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
bell pepper	1		sliced	29.8	6.9136	1.2814	0.2533
shallot	2		sliced	230.4	53.76	8.0	0.32
bean sprout	1	cup		-	-	-	-
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
shiitake mushroom	1	cup	sliced	-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
scallion			sliced	-	-	-	-
vegetable broth	3/4	cup		121.77	19.7415	4.4649	2.8782
soy sauce	1/4	cup	low sodium	33.7875	3.1429	5.1892	0.3634
mirin	3	tablespoons		-	-	-	-
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
sambal oelek	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.