Rice noodles, organic 300 gm
Olive oil 1 tbsp
Cherry tomato, halved 100 gm
Tomato sauce 100 gm
Taiwan bok choy 150 gm
Button mushroom, quartered 100 gm
Onion, red, sliced in a petal shape 50 gm
Garlic, chopped 50 gm
Basil, fresh, chopped 1 bunch
Scallion, chopped 1 bunch
Salt and pepper to taste
Bring a heavy pan filled with water to the boil. Add rice noodles and blanche al dente for approximately 5 mins. Drain noodles and set aside.
Heat olive oil in a large, flat pan; add onion and garlic and sauté until a little brown.
Add mushroom and tomato and cook for another 5 mins.
Pour in the tomato sauce and add chopped bok choy, followed by rice noodles tossed in. Add scallion and fresh basil.
Arrange in a plate and serve.
Per Serving: 350 Calories; 1g Fat; 38g Protein; 82g Carbohydrate; 18g Dietary Fibre; 2mg Cholesterol; 69mg Sodium