Photo: Tina Dawson
Estimated Nutrition (whole recipe, rough)
383
Calories
6g
Protein
14g
Fat
56g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 500 mL (2 cups) scallions (green onions), roots trimmed, thinly sliced (about 2 bunches)
- 125 mL (½ cup) fresh ginger, peeled and minced
- 15 mL (1 tbsp) vegetable oil
- 15 mL (1 tbsp) lower sodium soy sauce
- 5 mL (1 tsp) rice vinegar
- 1 package (454 g) uncooked brown rice noodles
Directions
1
In a large bowl, combine scallions, ginger, oil, soy sauce, and vinegar. Rest at room temperature for 20 minutes, stirring occasionally.
2
While sauce rests, cook noodles in boiling water according to package directions or until tender. Drain noodles and place in a large bowl.
3
Pour half the sauce over noodles and toss gently to coat well.
4
Serve noodles and top with remaining sauce as desired.
By Health Canada ·
Recipe sourced from
food_guide_canada