Wok Noodles with Green Beans and Vegetables in Teriyaki Sauce
Light, fragrant wok noodles with a savory kick! There are tons of noodle recipes out there, and when you're craving something light, this is a great one to make. The teriyaki sauce adds a sweet-and-tangy note that beautifully brings out the flavor of the vegetables.
Artesiana
Recipe author
Wok Noodles with Green Beans and Vegetables in Teriyaki Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
3 g
Fats 22 %
5 g
Carbohydrates 65 %
15 g
102 kcal
GI:
50
/
50
/
0
- Wash the vegetables and remove any peels and seeds. Cut them into thin strips. If you're using frozen beans, rinse them and leave them in a sieve to drain off the excess water. 2. Heat sunflower or sesame oil in a wok (or a heavy-bottomed skillet if you don't have one) and stir-fry the beans for 2-3 minutes. 3. Then add the rest of the vegetables, stir-fry a little longer, and pour in the soy sauce and teriyaki sauce. Keep stirring and let it cook for a couple of minutes. 4. Add the cooked noodles to the vegetables and warm everything together, covered, over low heat for 3 minutes. Sprinkle with sesame seeds to serve.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Soy sauce - 51 kcal/100g
- Leek - 33 kcal/100g
- Vegetable oil - 873 kcal/100g
- Noodles - 135 kcal/100g
- String beans - 24 kcal/100g
- Teriyaki sauce - 89 kcal/100g
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