45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 6 persons
Weight Per Serving: 503g
Price Per Serving: 1.37$
334kcal
Nutrition
Calories: 334kcal
Protein: 14%
Fat: 18.75%
Carbs: 67.25%
Ingredients
- 1 cup broccoli florets
- 1 cup carrots ()
- 1 cup cauliflower florets
- 2 tablespoons sesame oil dark
- 1 tablespoon fish sauce
- 2 garlic clove minced
- 0.7 cup spring onion sliced
- 0.3 cup soy sauce low-sodium
- 16 ounce bulgar wheat uncooked (buckwheat noodles)
- 0.3 cup water
- 8 cups water
- 1 cup to 3 sized squashes yellow halved lengthwise thinly sliced
Equipment
Directions
- Cook the noodles according to package directions, omitting salt and fat.
- Combine onions and next 5 ingredients (through garlic) in a small bowl.
- Bring 8 cups water to a boil in a large saucepan.
- Add cauliflower, carrot, and broccoli; cook 2 minutes.
- Add squash, and cook 1 minute.
- Drain vegetables in a colander.
- Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.
Nutrition Facts
Properties
Nutrition Score
24.169565096498%
Flavonoids
Nutrients percent of daily need