Clean Eating Recipe

Asian Vegan Rice Noodle Bowl

with sesame cucumber salad
5
Average: 5 (19 votes)
(19 votes)
Asian Vegan Rice Noodle Bowl

Asian Vegan Rice Noodle Bowl - A classic vietnamese rice noodle that works in a bowl too! Photo: Marieke Dammann

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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
326
calories
Calories

Healthy, because

Even smarter

Nutritional values

Avocado adds 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

1 serving contains
(Percentage of daily recommendation)
Calorie326 kcal(16 %)
Protein9 g(9 %)
Fat13 g(11 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage11.2 g(37 %)
Vitamin A2.1 mg(263 %)
Vitamin D1.7 μg(9 %)
Vitamin E3.7 mg(31 %)
Vitamin K142 μg(237 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.6 mg(43 %)
Folate157 μg(52 %)
Pantothenic acid1.3 mg(22 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C80 mg(84 %)
Potassium1,397 mg(35 %)
Calcium135 mg(14 %)
Magnesium108 mg(36 %)
Iron3.3 mg(22 %)
Iodine15 μg(8 %)
Zinc1.8 mg(23 %)
Saturated fatty acids2.7 g
Uric acid83 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 ounces Rice noodles
salt
4 ounces Baby spinach
6 Radish
4 carrots
1 Mango
1 Avocado
3 ounces Mung bean sprouts
1 Lime
1 Cucumber
4 teaspoons Agave syrup
5 tablespoons soy sauce
4 tablespoons Rice vinegar
2 teaspoons black sesame
2 stalks mint
1 small red Chile pepper
2 tablespoons salted Shelled peanut
How healthy are the main ingredients?
saltRadishcarrotMangoAvocadoLime
Preparation

Kitchen utensils

1 Pot, 1 Large knife, 1 Cutting board, 1 Bowl, 1 Sieve, 1 Ladle

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.