Using ingredient beansprouts

Coconut Rice Noodles

• 445 cal per (serving)
• 35 carbohydrate
• 29 fat
• 12 protein
• 6 saturated fat
• 4 spring onions
• 3 garlic (cloves)
• 2 chillies (red)
• 1 onion
• 240 gr firm tofu

Egg And Beansprout Risotto

• 4 eggs
• 1 onion (finely sliced)
• 450 ml vegetable stock made with a stock cube
• 260 gr premium tomatoes (canned chopped)
• 220 gr beansprouts
• 120 gr cracked
• 60 ml satay stir-fry sauce
• 45 gr mushrooms (sliced)
• 30 ml vegetable oil
• 1 slice green pepper deseeded

Noodles With Vegetable & Curry Sauce

• 1 bundle long beans
• 1 lengths
• 1 shallot
• 240 ml coconut milk
• 130 gr beansprouts
• 28 gr sen yai noodles (fresh white)
• 16 ml tamarind juice
• 12 gr roast peanuts
• 8 gr curry paste (red)
• 2 gr curry powder

Noodles With Vegetable And Curry Sauce

• 1 bundle long beans
• 1 lengths
• 1 shallot
• 240 ml coconut milk
• 130 gr beansprouts
• 28 gr sen yai noodles (fresh white)
• 16 ml tamarind juice
• 12 gr roast peanuts
• 8 gr curry paste (red)
• 2 gr curry powder

Noodles With Vegetable And Curry Sauce

• 1 bundle long beans
• 1 lengths
• 1 shallot
• 240 ml coconut milk
• 130 gr beansprouts
• 28 gr sen yai noodles (fresh white)
• 16 ml tamarind juice
• 12 gr roast peanuts
• 8 gr curry paste (red)
• 2 gr curry powder

Teriyaki Fondue

• 2 garlic (cloves crushed)
• 1 head chinese leaves
• 525 gr fillet steak
• 250 gr beansprouts
• 120 ml fluid soy sauce
• 90 ml dry sherry
• 90 ml sunflower oil
• 16 ml wine vinegar
• 14 gr soft brown sugar (light)
• 2 gr ginger (ground)

Vegetable Sausage

• 3 beancurd sheets
• 1 carrot
• 120 ml water chestnuts
• 65 gr beansprouts
• 30 ml water
• 30 ml soy sauce (light)
• 30 ml oil
• 24 gr taro
• 20 gr pre soaked chinese mushrooms coarsely (chopped)
• 8 gr flour

Wild Stir Fry Vegetables

• 1 box wild quick brown rice
• 130 gr beansprouts
• 65 gr carrots (grated)
• 60 gr onions
• 50 gr celery (chopped)
• 45 gr mushrooms
• 30 ml oil
• 1 gr garlic