Bring a large pot of water to a boil and turn off the heat. Put the noodles into the pot and let sit for 5 to 10 minutes, checking often for desired doneness (al dente). When the noodles are done, rinse them in cold water and set aside.
In a small bowl, mix the vinegar, fish sauce, sweetener, tomato paste, and black pepper.
Heat the oil in a wok or large frying pan. Add the onion and the green pepper and saute for a few minutes. Add the garlic, carrot matchsticks, and mushrooms and continue to saute until the vegetables are tender and slightly caramelized (browned).
Add the sauce mixture to the pan and cook for 1 minute. Add the noodles and a few tablespoons of water and toss to mix thoroughly. Turn off the heat, add the bean sprouts to the noodles, and toss lightly. Garnish with peanuts and cilantro and serve.
Calories From Fat 54 Protein 7 Total Fat 5 Carbohydrates 35
Calories 218 Dietary Fiber 1 Calcium 28 Iron 2 Sodium 765 Vitamin A 43 Vitamin C 5
This recipe has been added to the following public cookbooks:
Easy Asian
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