Dan Dan Noodle Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
167
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 96.9 μg | (162 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ozs Glass noodles
- 1 small Cucumber (peeled and finely chopped)
- 2 carrots (peeled and finely chopped)
- 1 Radish (washed and finely chopped)
- 4 scallions (washed and cut into thin rings)
- 4 cups vegetable stock
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 red chili pepper (washed; trimmed and finely chopped)
- 1 Tbsp fresh ginger (peeled and finely chopped)
- 1 Tbsp fresh Lime juice
- 2 Tbsps finely chopped, fresh cilantro
- 1 Tbsp Rice wine
- 2 Tbsps light soy sauce
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 tsps Chili paste (such as sambal oelek)
- 1 fresh Lime (washed and cut into wedges)
Preparation steps
1.
Soak glass noodles in a pot of room-temperature water for approximately 20-30 minutes, or until soft. Drain and set aside.
2.
Meanwhile, prepare the cucumber, carrots, radish and green onions. Heat the vegetable stock in a pot over medium-high heat. Add the vegetables, garlic, chili, ginger, lime juice, cilantro, rice wine and soy sauce; simmer for 8 to 10 minutes.
3.
Using scissors cut the softened noodles into small pieces and add to the soup pot; heat through, about 1 minute. Season with salt and pepper.
4.
Ladle soup into individual bowls; garnish with a teaspoonful of sambal oelek and lime wedges. Serve.
