Glass Noodles With Egg And Angle Cucumber Recipe

Summary

Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthyServings2
CuisineCourse
Main Ingredient

Ingredients

 Rice vermicelli noodles200 Gram (Or Glass Noodles, 1 Small Bundle)
 Cucumbers2 (Angle Variety)
 Eggs2 Large
 Garlic cloves2 Large
 Light olive oil3⁄4 Tablespoon (1 Dessertspoon)
 Water2 Tablespoon
 Light soy sauce1 Tablespoon
 Salt To Taste
 White pepper To Taste

Nutrition Facts

Serving size

Calories 520 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 1027.8 mg42.8%

Total Carbohydrates 91 g30.4%

Dietary Fiber 2.6 g10.2%

Sugars 2.9 g

Protein 12 g23%

Vitamin A 8% Vitamin C 9%

Calcium 7.6% Iron 12.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Take the glass noodles and just blanch them.
2) Peel the cucumbers and cut into thick, angled chunks or thick slices.
3) Whisk the eggs well.
4) Crush and chop the garlic fine.

MAKING
5) Heat wok and fry briefly the garlic in olive oil by turning frequently till nice aroma comes, then add the cucumbers.
6) Allow the cucumbers tosweat a little, then add eggs and mix well till the egg solidifies.
7) Now add water, soy sauce and glass noodles.
8) Cover with lid and cook for 5 minutes, making sure that dish doesn't dry out.
9) The dish can be served when cucumbers are tender enough.

SERVING
10) Add required salt and pepper before serving.
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