Spring Pea And Onion Gluten Free Noodle Bowls Recipe
Recipe By Cotter Crunch
Spring pea and onion gluten free noodle bowls; a light but flavorful spring dish Made with rice or kelp noodles, and ready in 30 minutes or less.
5
26 Rating -
Rate
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Pea And Onion Gluten Free Noodle Bowls Recipe
- 1/2-3/4 cup Shelled fresh english/spring peas or thawed frozen peas
- 6 tablespoon Extra virgin olive oil or avocado oil
- 0.17 cup Chopped Red Onion
- 11.50 cup Vegetable Broth
- 0.13 teaspoon Minced Garlic
- 1 tablespoon Tamari sauce
- 28 ounce Rice noodles or kelp noodles
- 4 ounce Fish, shrimp, tofu, or chicken. we used sizzlefish haddock
- 1 tablespoon Honey mustard
- As required Fresh lime juice
- dash Dash of black pepper
Nutrition
value
value
6326
calories per serving
170 g Fat461 g Protein672 g Carbs20 g FiberOther
Current Totals
- Fat170g
- Protein461g
- Carbs672g
- Fiber20g
MacroNutrients
- Carbs672g
- Protein461g
- Fiber20g
Fats
- Fat170g
Vitamins & Minerals
- Calcium586mg
- Iron19mg
- Vitamin A523mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B398mg
- Vitamin B6< 1mg
- Vitamin B9209mcg
- Vitamin B122mcg
- Vitamin C45mg
- Vitamin E14mg
- Copper1mcg
- Magnesium531mg
- Manganese5mg
- Phosphorus3899mg
- Selenium503mcg
- Zinc26mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Cotter Crunch