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GhettoGourmetGirl
Fast noodles with cumin and Chinese wok vegetables
Bami with crispy Chinese wok vegetables with sugarsnaps, cumin and a touch of sweet seroendeng.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Clean the garlic and cut finely.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
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Heat the oil in the stir-fry stir-fry the fried rice with the cumin, sweet soy sauce, garlic and red pepper for 2 minutes. Add the wok vegetable and stir-fry for another 3 minutes.
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When the water boils, boil the noodles in the pan and cook in 5 minutes until al dente. Drain.
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In the meantime, cut the salad onion into thin rings. Add the noodles to the meat and scoop.
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Divide the noodles over deep bowls and sprinkle with the salad onion and seroendeng.
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Nutrition
630Calories
Sodium0% DV1.240mg
Fat37% DV24g
Protein62% DV31g
Carbs23% DV68g
Fiber36% DV9g
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