Asian Rice Noodle Bowl
Asian Rice Noodle Bowl - A classic Vietnamese roll that works in a bowl too! Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Avocado addsย important omega-3 fatty acids to this bowl, which can help lower cholesterol levels, among other benefits. Radishes also supply the body with B vitamins, potassium, iron and magnesium, and mango provides plenty of vitamin C and provitamin A.
This bowl pairs beautifully with our any citrus drink
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.7 ฮผg | (9 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 142 ฮผg | (237 %) | ||
| Vitamin Bโ | 0.4 mg | (40 %) | ||
| Vitamin Bโ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin Bโ | 0.6 mg | (43 %) | ||
| Folate | 157 ฮผg | (52 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.6 ฮผg | (35 %) | ||
| Vitamin Bโโ | 0 ฮผg | (0 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,397 mg | (35 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 ฮผg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 ozs Rice noodles
- salt
- 4 ozs Baby spinach
- 6 Radish
- 4 carrots
- 1 Mango
- 1 Avocado
- 3 ozs Mung bean sprouts
- 1 Lime
- 1 Cucumber
- 4 tsps Agave syrup
- 5 Tbsps soy sauce
- 4 Tbsps Rice vinegar
- 2 tsps black sesame
- 2 stalks mint
- 1 small red Chile pepper
- 2 Tbsps salted Shelled peanut
Kitchen utensils
Preparation steps
Cook rice noodles in boiling salted water until al dente according to package instructions; rinse with cold water. In the meantime clean and wash spinach and radishes, cut radishes into slices.
Peel carrots and cut them into fine sticks. Peel the mango, remove the flesh from the core and dice. Cut avocado in half, remove seeds, lift flesh from skin and cut into cubes. Wash and dry sprouts and lime.
For the cucumber salad, wash the cucumber and cut into very fine slices. Press the water out of the cucumber with your hands. Mix 2 tsp. agave syrup, 1 tbsp. soy sauce and 2 tbsp. rice vinegar, fold in cucumber and sesame seeds. Pour into 4 small bowls.
Wash mint, shake dry, chop leaves roughly. For the dressing, halve the chilli pepper lengthwise, remove seeds, wash, chop and mix with the remaining vinegar, agave syrup and soy sauce.
Divide all prepared ingredients into 4 bowls, fold in the herbs and dressing. Coarsely chop the peanuts, quarter the lime, also in portions, and serve with cucumber salad.
