Noodles Sprouts Recipe

Noodles Sprouts is tasty breakfast made from grains eggs vegetables. Specially great for kids holiday.
Noodles Sprouts picture

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
SpecialityVegetarian
Main Ingredient, Interest Group,

Ingredients

 Bean sprouts3 Ounce
 Sliced green onions1⁄2 Cup (8 tbs) (with tops)
 Pickled baby corn/Plain whole baby corn8 3⁄4 Ounce (drained)
 Chopped peanuts1⁄4 Cup (4 tbs), chopped
 Cooking spray1
 Mushrooms straw2 Ounce
 Eggs4
 Garlic powder3⁄4 Teaspoon
 Pad thai sauce/Sweet and sour stir-fry sauce1⁄2 Cup (8 tbs)
 Vermicelli noodles/Rice noodles4 Ounce (cooked)

Nutrition Facts

Serving size

Calories 366 Calories from Fat 91

% Daily Value*

Total Fat 10 g16%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 757.2 mg31.6%

Total Carbohydrates 54 g17.9%

Dietary Fiber 3.3 g13.3%

Sugars 21.2 g

Protein 16 g31.6%

Vitamin A 24.1% Vitamin C 25.2%

Calcium 6.1% Iron 14.6%

*Based on a 2000 Calorie diet

Directions

With fork in medium bowl, toss together sprouts, onions, corn, and peanuts. Set aside. Generously coat large saucepan with cooking spray. Add mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender, about 3 to 4 minutes.

In small bowl, beat together eggs and garlic powder until blended. Pour over mushrooms. Cook, stirring to break up eggs, until eggs are still moist but no visible liquid egg remains. Stir in sauce, vermicelli, and reserved vegetable mixture. Continue cooking, gently tossing with 2 spoons to distribute heat, until heated throughout. Garnish with green onions and lime wedges, if desired.

*Or substitute 1 package (.88 oz.) dried paddy straw mushrooms. Rehydrate as directed and cook as above.
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