Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
50
High
Nutrition per serving
Calories806.2 kcal (40%)
Total Fat40.8 g (58%)
Carbs99.5 g (38%)
Sugars21 g (23%)
Protein16.7 g (33%)
Sodium1267.1 mg (63%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
150gdried rice stick noodles
2 tablespoonsoil
1 stalklemongrass
2kaffir lime leaves
Medium sized tough central stem removed very finely shredded
125gfresh shiitake mushrooms
sliced
2spring onions
1 cupgreen beans
red capsicum
2 handfulsmung bean sprouts
0.5red chilli
2 tablespoonssoy sauce
3 tablespoonssweet chilli sauce
1 teaspoonbrown sugar
2 teaspoonslime juice
1 teaspoonsesame oil
½ cupcoconut milk
¼ cuproasted peanuts
0.25coriander
0.5lime
Instructions
Step 1
Cook noodles in a pot of boiling water for about 5 minutes or until just soft (be careful not to overcook them), then drain and run under cold water to stop the cooking process (this also helps to prevent them from sticking together)
Step 2
Mix all sauce ingredients together and set aside.
Step 3
Heat oil in a wok or your largest non-stick fry pan on medium to high heat.
Step 4
Fry lemongrass, kaftir lime leaves, mushrooms, white part of spring onions, beans and/or capsicum for 4-5 minutes until mushrooms are starting to turn golden.
Step 5
Add drained noodles, green part of spring onions, bean sprouts, chilli (if using) and sauce.
Step 6
Stir-fry, tossing everything together, for about 5 minutes until noodles are well coated in the sauce and heated through
Step 7
Top noodles with peanuts and coriander.
Step 8
Serve with lime wedges to squeene over just before eating.
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