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DIY Broccoli, Bell Peppers & Rice Noodles

Flying solo today and was pleased that this weeks order from FreshPrep was light, delicious, and suitable for a quick lunch with the second portion perfect for dinner tonight.

The timer on this lunch is for 15 minutes and great for a busy mid-week day. An abundance of colour and flavours topped with crunchy peanuts and cilantro.

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Ginger · Garlic · Rice noodles
Red onion · Cilantro · Lime
Red bell peppers · Broccoli · Peanuts
GF soy sauce · Sesame oil · Brown sugar

This dish is lowest in calories of all the dishes received so far. It has 526 calories of which 30g is fat, protein is 12g, and carbohydrates is 60g.

For this recipe you need a skillet, pot with lid, salt and pepper, and oil. Put on a large pot of water. When it boils, add rice noodles and cook for 2 to 4 minutes, until tender. Drain immediately, rinse with water, and set aside. If you want to noodles to stay hot – place into a container with a top. (Note that the onions are missing. I do not eat onions so they were re-homed to a neighbour).

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Heat a large skillet over medium heat. Add a tablespoon of oil. When oil is hot, add the onions, garlic, and ginger, and cook for 3 to 5 minutes until softened and fragrant.

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Chop the bell pepper and the broccoli into small pieces and add to the skillet. Stir-fry until tender.

Chop the cilantro and put aside. Take a small bowl and add the juice and zest of the lime, sesame oil, brown sugar, and soy sauce. Whisk together and pour over the vegetables in the skillet. Stir for another minute or two.

Portion the noodles, add the vegetables mixture from the skillet and top with the peanuts and chopped cilantro.

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Before placing the second portion into the fridge, I let it cool on the counter. Tonight I will add some grilled spicy Sriracha tofu and enjoy a healthy and calorie-wise dish with my pup.

 

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