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    You are in: Home / Recipes / Vegetarian Rice Noodles With Seasonal Vegetables Recipe
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    Vegetarian Rice Noodles With Seasonal Vegetables

    Average Rating:

     2 Total Reviews

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    • on July 10, 2007

      This was really good! A couple things I changed: I left out the bean sprouts, snap peas, and peanuts, added some stir-fry veggies from the freezer, and used red chili flakes instead of red chilies. This made even my two year-old exclaim "Mmm! Yummy!" Thanks for the recipe.

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    • on March 20, 2005

      This was a good recipe. Similar to a Thai Drunken Noodle type recipe. Obviously you could vary the types of vegetables you use and I will probably throw in some broccoli next time. The only other change I would make is a bit less paprika and a bit more basil but that's just a personal taste. This was very good and I'm glad I had enough left over for lunch tomorrow. Thank you.

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    Nutritional Facts for Vegetarian Rice Noodles With Seasonal Vegetables

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.8
     
    Calories from Fat 130
    26%
    Total Fat 14.4 g
    22%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 1595.4 mg
    66%
    Total Carbohydrate 85.6 g
    28%
    Dietary Fiber 5.7 g
    22%
    Sugars 9.7 g
    38%
    Protein 10.1 g
    20%

    The following items or measurements are not included:

    Thai basil

    Detailed Nutrition Values About Nutrition Info
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