- 1 teaspoon Canola oil
- 1 Onion chopped
- 1 Red pepper chopped
- 1 can baby corn
- 2 Garlic cloves minced
- 1 tablespoon ginger
- ¾ cup Edamames
- 2 tbsp. Curry powder
- 1 teaspoon of turmeric
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 3 Green onion finely chopped
- 1 package 400 g Rice vermicelli
Heat a large non-stick skillet or a wok over medium-high heat, add the oil, onion, peppers, and baby corn. Cook for about 2-3 minutes. Add the garlic, ginger,curry and turmeric, cook for another minute. Add the edamame and cook for another minute.
Add the noodles and toss to coat well. Remove from the heat, Pour soy sauce and sesame oil. Mix well.
Serve in bowls and garnish with the green onions
In a large bowl, cover the vermicelli noodles with boiling water, let soak for 5 minutes or according to package directions. Drain, and add the veggies mixtures
Calories: 360kcal | Carbohydrates: 36g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 263mg | Potassium: 623mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1374IU | Vitamin C: 51mg | Calcium: 76mg | Iron: 4mg