Asian Noodle Salad
Healthy, because
Even smarter
Nutritional values
The peanuts give the Asian noodle salad a tasty crunch and are also full of protein - this makes the pulses a real fit-food! Peanuts are also a sensible food in stressful situations, because the magnesium they contain strengthens nerves and is also important for the muscles.
The Asia noodle salad tastes great as a main course, but of course you can also combine it: For example with sushi or maybe a soup as a starter.
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 9.13 g | (9 %) | ||
| Fat | 17.53 g | (15 %) | ||
| Carbohydrates | 37.92 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.52 g | (12 %) |
| Vitamin A | 372.88 mg | (46,610 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.95 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 3.35 mg | (28 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 30.44 μg | (10 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 80.3 mg | (85 %) | ||
| Potassium | 305.02 mg | (8 %) | ||
| Calcium | 48.75 mg | (5 %) | ||
| Magnesium | 39.06 mg | (13 %) | ||
| Iron | 2.24 mg | (15 %) | ||
| Iodine | 1.34 μg | (1 %) | ||
| Zinc | 0.78 mg | (10 %) | ||
| Saturated fatty acids | 2.61 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 300 grams Rice noodles
- 50 grams unsalted Peanuts
- 1 tsp Sesame seeds
- 150 grams green Beans
- 1 carrot
- 2 red Bell pepper
- 1 red chili pepper
- 2 sprigs Lemongrass
- 1 onion
- 2 garlic cloves
- 1 pc ginger (about 2 cm)
- 3 Tbsps sesame oil
- 2 Tbsps soy sauce
- sugar
- Lime juice
Preparation steps
Cook the rice noodles according to the package and drain. In a dry pan, roast first the peanuts and then the sesame until they become fragrant. Let cool and coarsely chop with peanuts.
Rinse and blanch the beans for about 6 minutes in boiling salted water. Drain and rinse with cold water. Cut into 3 cm (approximately 1 inch) pieces. Peel the carrot and use a food processor to get a fine julienne. Rinse the peppers and chilies. Cut both in half and remove the seeds and white membrane. Cut the bell pepper into cubes and finely slice the chilies.
Press the lemongrass with the back of the knife. Peel and finely chop the onion, garlic, and ginger. Sauté in a hot wok in hot sesame oil with the chilies and pressed lemongrass for 1-2 minutes at high heat. Add the beans and bell peppers and fry for about 1 minute. Remove from heat and add the noodles, nuts, and carrots. Season everything with soy sauce, sugar, and line juice. Let cool.
To serve: Season once more and arrange on plates. Serve with salt and pepper.
