Asian-Style Glass Noodle Salad with Shrimp

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Average: 3 (2 votes)
(2 votes)
Asian-Style Glass Noodle Salad with Shrimp
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
558
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie558 cal.(27 %)
Protein23 g(23 %)
Fat17 g(15 %)
Carbohydrates77 g(51 %)
Sugar added1 g(4 %)
Roughage5.7 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D1 μg(5 %)
Vitamin E15.7 mg(131 %)
Vitamin K179.8 μg(300 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin10.4 mg(87 %)
Vitamin B₆0.4 mg(29 %)
Folate204 μg(68 %)
Pantothenic acid2.2 mg(37 %)
Biotin56.6 μg(126 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C85 mg(89 %)
Potassium668 mg(17 %)
Calcium142 mg(14 %)
Magnesium103 mg(34 %)
Iron2.6 mg(17 %)
Iodine98 μg(49 %)
Zinc2.8 mg(35 %)
Saturated fatty acids2.1 g
Uric acid482 mg
Cholesterol135 mg
Complete sugar74 g

Ingredients

for
4
Ingredients
300 grams Glass noodles
1 red chili pepper
1 Zucchini
1 onion
1 garlic clove
1 ½ centimeters fresh ginger
100 grams button Mushroom
1 red Bell pepper
1 sour Apple (such as granny smith)
400 grams King prawn (peeled and deveined)
6 Tbsps vegetable oil
1 Tbsp finely chopped cilantro
1 Tbsp Lime juice
1 Tbsp Rice vinegar
1 Tbsp light soy sauce
1 Tbsp Fish sauce
peppers (freshly ground)
½ tsp Palm sugar
How healthy are the main ingredients?
soy saucegingerZucchinioniongarlic cloveApple

Preparation steps

1.

Place the rice noodles in a bowl, pour boiling water over top and allow to sit until al dente, about 5-10 minutes. Drain the noodles, rinse with cold water and cut into smaller strands with scissors.

2.

Rinse the chile, remove seeds and finely chop. Rinse the zucchini, cut in half lengthwise, remove seeds and cut into small cubes. Peel and finely chop the onion, garlic and ginger. Rub the mushrooms with a damp paper towel. Halve and thinly slice the mushrooms. Rinse the bell peppers, cut in half, remove seeds and white ribs, and cut into thin strips. Peel, quarter, core and cube the apple into small pieces.

3.

Rinse the shrimp and pat dry. Heat 2 tablespoons of the oil in a skillet. Add the shrimp and cook until just pink, about 2 minutes. Remove and allow to cool to room temperature. 

4.

Combine the noodles, chile pepper, zucchini, onion, garlic, ginger, mushrooms, bell peppers, apples, shrimp and cilantro in a bowl together.

5.

In another bowl, mix the lime juice with the vinegar, soy sauce, fish sauce, and remaining oil. Season with salt and pepper to taste, and the sugar. Drizzle the vinaigrette over the salad and toss to combine. Serve in bowls.

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