Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Green Vegetables | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Instant noodles
- Vegetable oil
- Onion , chopped
- Bell peppers , diced
- Carrot , sliced thin
- Leafy green vegetables
- Stock cube
Directions
Bring a pot of water to a boil . Add the instant noodles, and cook until softened but still slightly firm.
Drain the noodles.
Heat a thin layer of vegetable oil in a frying pan . Add the onion, peppers, carrot, and leafy greens, and stir-fry for 2 minutes.
Season the vegetables with stock cube or the instant noodle seasoning powder.
Add the cooked noodles to the vegetables, and stir-fry them until frothy.
Lower the heat so the noodles can fry more slowly for a few minutes.
Serve hot.