Asian Fried Noodles
Asian Fried Noodles - A gourmet feast from the Far East
Healthy, because
Even smarter
Nutritional values
Vegetables and eggs provide a good portion of minerals. Together with the crunchy peanuts, they provide a third of your daily fiber requirement on the plate. Not only do peanuts taste delicious, but they also contain a lot of vegetable protein, fat, and other important nutrients such as protein and calcium, which plants often do not provide enough of.
These Asian noodles consist of wheat flour, cook very quickly, and are extremely versatile. You can buy the noodles in any well-assorted supermarket or in an Asian market. Alternatively, the dish can also be enjoyed with whole wheat spaghetti.
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 63.1 μg | (105 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 33.9 μg | (75 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 502 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 7 ozs Udon Noodle
- 2 ozs Peas (frozen)
- salt
- 2 ozs Mung bean sprouts
- 1 red Bell pepper
- ½ tsp Szechuan pepper
- ½ bunch cilantro
- 1 Tbsp sesame oil
- 3 eggs
- 2 Tbsps light soy sauce
- 2 Tbsps roasted, salted Shelled peanut
Kitchen utensils
Preparation steps
Cook noodles and peas in boiling salted water for about 3 minutes. Drain in a sieve over a bowl, reserving approximately 1/4 cup cooking water. Drain noodles and peas well.
Rinse sprouts and drain well in a sieve.
Halve bell pepper, remove seeds, rinse and cut into thin strips.
Coarsely crush Szechuan pepper in a mortar. Rinse cilantro, shake dry, pluck leaves and chop coarsely.
In a non-stick pan or wok, fry pepper in sesame oil over medium heat for about 2 minutes, stirring constantly. Mix in noodles, peas and reserved water. Continue to cook and stir until liquid has evaporated.
In a small bowl, whisk together eggs, soy sauce and Szechuan pepper. Pour over noodles and stir until cooked.
Mix cilantro and sprouts with noodles. Arrange noodles on plates and sprinkle with peanuts to serve.
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