Whole Wheat Pot Noodles

For a Serving Size of Two:

Ingredients:

• 60 grams whole wheat noodles
• 50 grams finely chopped onion
• 50 grams thinly sliced bell peppers (mixed colors)
• 30 grams julienned carrots
• 30 grams thinly sliced cabbage
• 20 grams chopped green beans,
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 teaspoons soy sauce
• 1 teaspoon chili sauce
• 1 teaspoon olive oil
• Salt (to taste)
• 1/2 teaspoon  black pepper
• 1 teaspoon sesame seeds
• 1 teaspoon fresh coriander leaves, chopped
• 500 ml vegetable broth or water

Procedure:

• In a pot, heat olive oil on medium heat. Add minced garlic and ginger and sauté for 1-2 minutes until fragrant.
• Add the chopped onions, bell peppers, carrots, cabbage, and green beans. Stir-fry the vegetables for 4-5 minutes until they are tender but still have a slight crunch.
• Pour in the vegetable broth or water. Add soy sauce, chili sauce, salt, and black pepper. Stir well and bring it to a boil.
•  Once the broth is boiling, add the whole wheat noodles. Cook according to package instructions, usually 8-10 minutes, or until the noodles are cooked through and have absorbed some of the broth.
• Garnish with sesame seeds and fresh coriander leaves if desired. Serve hot in bowls with extra soy sauce or chili sauce on the side.

Nutritional Benefits:

Nutritional Information:

• Calories: 332 kcal
• Protein: 12.2 g
• Carbohydrates: 58.2 g
• Fat: 7.8 g