Asian Noodles with Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
312
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 20.47 g | (21 %) | ||
| Fat | 11.22 g | (10 %) | ||
| Carbohydrates | 32.83 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.96 g | (7 %) |
more nutritional values
| Vitamin A | 24.92 mg | (3,115 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.77 mg | (6 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 9.99 mg | (83 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 16.74 μg | (6 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 48.84 mg | (51 %) | ||
| Potassium | 241.92 mg | (6 %) | ||
| Calcium | 42.23 mg | (4 %) | ||
| Magnesium | 31.83 mg | (11 %) | ||
| Iron | 1.76 mg | (12 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 0.91 mg | (11 %) | ||
| Saturated fatty acids | 1.79 g | |||
| Cholesterol | 38.66 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (each about 120 grams)
- 400 milliliters Chicken broth
- 300 grams thin Rice noodles
- 250 grams green Beans
- salt
- 2 Red Bell pepper
- 1 garlic clove
- 40 grams chopped Shelled peanut
- 1 tsp freshly grated ginger
- 2 Tbsps light sesame oil
- 1 handful Sprout
- light soy sauce
- cilantro (for garnish)
Preparation steps
1.
Rinse the chicken breasts and pat dry. Bring the broth to a boil, and the chicken breasts, cover and poach for about 10 minutes.
2.
Cook the pasta according to package instructions. Rinse the green beans, trim, cut into 3-4 cm (approximately 1 to 1 1/2 inch) long pieces and blanch for about 8 minutes in salted water. Rinse the peppers, cut in half, trim and cut into thin strips.
3.
Peel the garlic, finely chop finely and sauté with peanuts and ginger in hot oil for 1-2 minutes. Add the peppers and the green beans and sauté 1-2 minutes.
4.
Rinse the sprouts and drain. Add with the drained pasta to the vegetables. Drain the chicken and cut into strips and mix in with the pasta.
5.
Season with soy sauce and serve garnished with cilantro leaves.
