Asian-Style Glass Noodle Salad with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 15.7 mg | (131 %) | ||
| Vitamin K | 179.8 μg | (300 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 56.6 μg | (126 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 482 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 74 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Combine the noodles, chile pepper, zucchini, onion, garlic, ginger, mushrooms, bell peppers, apples, shrimp and cilantro in a bowl together.
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.
