45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 355g
Price Per Serving: 2.83$
462kcal
Nutrition
Calories: 462kcal
Protein: 9.24%
Fat: 16.29%
Carbs: 74.47%
Ingredients
- 2 tablespoons vegetable oil; peanut oil preferred
- 2 cups snow peas
- 1 cup carrots julienned thinly sliced
- 1 cup cucumber julienned thinly sliced
- 1 cup cabbage red thinly sliced
- 2 cups ears corn fresh (I highly recommend )
- 2 cups black beans canned drained
- 1 mangos peeled cut into strips
- 2 cups imitation crab (we used both)
- 8 ounce vermicelli
- 8 ounce vermicelli
- 8 servings pepper
- 8 servings salt and pepper to taste
- 2 cups lite coconut milk light
- 1 cup cilantro leaves fresh chopped
- 2 juice of lime juiced
- 2 inches ginger fresh minced
- 2 cloves garlic minced
- 2 tablespoons agave nectar
- 3 tablespoons soya sauce
Equipment
Directions
- To make the sauce, blend the coconut milk, cilantro, lime juice, ginger, garlic, soy sauce and agave nectar in a blender until smooth; set aside.
- Prepare rice noodles according to instructions (they often vary).
- In a large, deep skillet or wok over medium-high, heat oil until shimmering.
- Add crab/shrimp oil and saut until cooked through and lightly browned, about 4 to 5 minutes.
- Add veggies and mango and saut until veggies are lightly tender, about 4 to 5 minutes longer.
- Stir in the stir fry sauce and noodles. Cook for another minute or until the noodles are hot.
- Sprinkle with additional sriraccha, salt and pepper and red pepper flakes as desired.
- Makes 8 servings.
Nutrition Facts
Properties
Nutrition Score
18.105652173913%
Flavonoids
Nutrients percent of daily need