Print
Email
Add a photoServings: 2
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 2 x Carrots, peeled
- 1 bn Asparagus
- 1 x Garlic clove, crushed
- 1/2 tsp Dry chilli flakes
- 1 Tbsp. Honey
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil
- 100 gm Noodles Salt and pepper
Directions
- 1 Heat the extra virgin olive oil in a frying pan. Cut the carrots into thin strips. Prepare the asparagus by snapping the end off and cutting in half lengthways.
- 2 Toss the asparagus in the heated oil in the pan. Add in the carrots.
- Season (the salt draws the vegetable juices, and so little oil is needed). Add in the garlic, chilli flakes, honey and soy sauce.
- 3 Boil a pan of salted water. Heat the oil in a small frying pan.
- Cook the noodles in the water for about 2-3 min or possibly according to the packet.
- 4 Drain well. Pile the noodles in circles onto the heated pan and cook for 1-2 min on each side till crisp and golden brown. Place the crispy noodles onto a plate and spoon over the stir-fried vegetables.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 2 servings | |
| Calories 189 | |
| Calories from Fat 122 | 65% |
| Total Fat 13.81g | 17% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 497mg | 21% |
| Potassium 278mg | 8% |
| Total Carbs 16.43g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 12.03g | 8% |
| Protein 1.98g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
