Asian-Style Pasta Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
898
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 898 cal. | (43 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.7 mg | (114 %) | ||
| Vitamin K | 54.8 μg | (91 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 923 mg | (23 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Farfalle
- salt
- 2 carrots
- 1 stalk Leeks
- 1 chili pepper
- 5 grams ginger
- 150 grams Mung bean sprouts
- 5 Tbsps soy sauce
- 4 Tbsps Walnut oil
- 1 Lime (juiced)
- 2 Tbsps vegetable oil
- 150 grams chopped Walnut
- to garnish
- 2 sprigs cilantro
Preparation steps
1.
Cook the farfalle in boiling salted water for 20 minutes until al dente. Transfer to a colander, rinse with cold water, and drain. Rinse, peel and julienne the carrots and leek. Rinse and halve the chili, remove the seeds, and finely dice.
2.
Peel and finely grate the ginger. PLace the sprouts in a strainer and blanch for 3-5 minutes in boiling water. Remove and drain. For the vinaigrette, mix the soy sauce with the oil, 1 tablespoon of lime juice, the chili, and the ginger. Add 2 tablespoons of oil to a pan, and sauté the vegetables and walnuts for 2-4 minutes. Mix the pasta, vegetables, and the vinaigrette. Transfer to a serving platter, and garnish with the cilantro leaves.
