Asian Style Pasta Salad with Shrimp Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 46.7 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 885 mg | (22 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 250 grams Rice noodles
- 1 yellow Bell pepper
- 1 red Bell pepper
- 80 grams shiitake mushrooms
- 1 carrot
- 1 stalk Leeks
- 4 Tbsps sesame oil
- 1 Tbsp Fish sauce
- 4 Tbsps Rice vinegar
- 12 shrimp (peeled, ready to cook)
- 1 tsp red Curry paste
- 2 sprigs Thai basil
- 1 Tbsp black Sesame seeds
- salt
Preparation steps
Cook the pasta according to package directions and drain. Rinse the peppers, cut in half, remove the seeds and ribs and cut into strips. Clean the mushrooms thoroughly and depending on the size leave whole or cut in half. Peel the carrot and grate coarsely. Rinse and trim the leek and cut into thin strips about 8 cm (approximately 3 inches) long. Set aside some leek strips for garnish. Sauté the peppers together with the mushrooms, carrots, and leek for 1-2 minutes in a hot wok in 3 tablespoons oil. Pour the vegetables out into a bowl and marinate with the fish sauce and vinegar for about 15 minutes.
Meanwhile, arrange the shrimp on wooden skewers. Mix the remaining oil with the curry paste and brush the shrimp with the mixture. In wok or pan, fry for about 1 minute. Rinse the basil and remove the leaves. Toss the vegetables together with the noodles, season with salt and sprinkle with sesame seeds. Distribute the salad in bowls and place the skewers on top. Serve garnished with the leeks.
