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Singapore Vegetable Quinoa Noodles

VIEWS 440
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Energy (kcal) - 129

Protein (g) - 4.4

Carbohydrate (g) - 13

Fat (g) - 3

Khyati's Health-O-Meter Says:

Quinoa noodles are healthier as they contain more fiber and more minerals than regular maida noodles. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism. Since noodles are a favourite snack among children, noodles are a great way to get them to eat vegetables by adding them to the noodles dish.

INGREDIENTS:
  • Quinoa noodles (gluten-free) (thin) - 20g
  • Bean sprouts - 10g
  • Spring onion greens (chopped) - 10g
  • Spring onion white (sliced) - 10g
  • Garlic (chopped) - 1-2 cloves
  • Carrot (julienne) - 20g
  • French beans (julienne) - 20g
  • Red cabbage (shredded) - 20g
  • Red pepper (sliced) -15g
  • Capsicum (sliced) - 15g
  • Cumin seeds powder - ¼ tsp
  • Coriander powder - ¼ tsp
  • Turmeric powder - a pinch
  • Sesame oil - ½ tsp (2g)
  • Salt to taste
DIRECTIONS:
Step 1 Add quinoa noodles to the boiling water and let it cook uncovered for about 8-10 minutes until cooked. Step 2 Take care not to overcook them. Drain all the water using a culander and run the noodles under running culd water to stop them from cooking further. Keep them aside until needed Step 3 Heat the oil in a wok and saute the spring onion whites and garlic for a few seconds. Step 4 Add the carrots, French beans, red cabbage, red pepper, capsicum and salt and saute for some-time till the vegetables soften. Sprinkle some water if required. Step 5 Add the noodles mixed with the other ingredients and toss well over a high flame. Step 6 Spoon out into a serving plate and serve immediately.
Recipe Category:
Cereals And Grains
Recipe Title:

Singapore Vegetable Quinoa Noodles

Recipe Views:
440
Recipe Type:
Veg
Recipe Kcal:
129

Energy
(kcal)

4.4

Protein
(g)

13

Carbohydrate
(g)

3

Fat
(g)

Khyati's
Health-O-Meter Says:

Quinoa noodles are healthier as they contain more fiber and more minerals than regular maida noodles. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism. Since noodles are a favourite snack among children, noodles are a great way to get them to eat vegetables by adding them to the noodles dish.

INGREDIENTS:
  • Quinoa noodles (gluten-free) (thin) - 20g
  • Bean sprouts - 10g
  • Spring onion greens (chopped) - 10g
  • Spring onion white (sliced) - 10g
  • Garlic (chopped) - 1-2 cloves
  • Carrot (julienne) - 20g
  • French beans (julienne) - 20g
  • Red cabbage (shredded) - 20g
  • Red pepper (sliced) -15g
  • Capsicum (sliced) - 15g
  • Cumin seeds powder - ¼ tsp
  • Coriander powder - ¼ tsp
  • Turmeric powder - a pinch
  • Sesame oil - ½ tsp (2g)
  • Salt to taste
DIRECTIONS:
Step 1 Add quinoa noodles to the boiling water and let it cook uncovered for about 8-10 minutes until cooked. Step 2 Take care not to overcook them. Drain all the water using a culander and run the noodles under running culd water to stop them from cooking further. Keep them aside until needed Step 3 Heat the oil in a wok and saute the spring onion whites and garlic for a few seconds. Step 4 Add the carrots, French beans, red cabbage, red pepper, capsicum and salt and saute for some-time till the vegetables soften. Sprinkle some water if required. Step 5 Add the noodles mixed with the other ingredients and toss well over a high flame. Step 6 Spoon out into a serving plate and serve immediately.
Recipe Title: Singapore Vegetable Quinoa Noodles
Recipe Category: Cereals And Grains
Recipe Views: 440
Recipe Type: Veg
Recipe Kcal:

Energy 129 (kcal), Protein 4.4 (g), Carbohydrate 13 (g), fat 3 (g).





Khyati's
Health-O-Meter Says:

Quinoa noodles are healthier as they contain more fiber and more minerals than regular maida noodles. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism. Since noodles are a favourite snack among children, noodles are a great way to get them to eat vegetables by adding them to the noodles dish.

INGREDIENTS:
  • Quinoa noodles (gluten-free) (thin) - 20g
  • Bean sprouts - 10g
  • Spring onion greens (chopped) - 10g
  • Spring onion white (sliced) - 10g
  • Garlic (chopped) - 1-2 cloves
  • Carrot (julienne) - 20g
  • French beans (julienne) - 20g
  • Red cabbage (shredded) - 20g
  • Red pepper (sliced) -15g
  • Capsicum (sliced) - 15g
  • Cumin seeds powder - ¼ tsp
  • Coriander powder - ¼ tsp
  • Turmeric powder - a pinch
  • Sesame oil - ½ tsp (2g)
  • Salt to taste
DIRECTIONS:
Step 1 Add quinoa noodles to the boiling water and let it cook uncovered for about 8-10 minutes until cooked. Step 2 Take care not to overcook them. Drain all the water using a culander and run the noodles under running culd water to stop them from cooking further. Keep them aside until needed Step 3 Heat the oil in a wok and saute the spring onion whites and garlic for a few seconds. Step 4 Add the carrots, French beans, red cabbage, red pepper, capsicum and salt and saute for some-time till the vegetables soften. Sprinkle some water if required. Step 5 Add the noodles mixed with the other ingredients and toss well over a high flame. Step 6 Spoon out into a serving plate and serve immediately.

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Singapore Vegetable Quinoa Noodles - BY KHYATI RUPANI

10 FEB 2018
VIEWS 440
COMMENTS 0

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