Asian Vegetable Noodles
Asian Vegetable Noodles - Appetizing to look at and nice and spicy
Healthy, because
Even smarter
Nutritional values
This mushroom pasta provides almost 40 percent of your daily dietary fiber and even covers half of the daily requirement of the B-vitamin niacin.
Whole grain noodles will provide an extra portion of fiber.
(Percentage of daily recommendation)
| Calorie | 508 kcal | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 759 mg | (19 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 6 scallions
- 9 ounces Oyster mushrooms
- 9 ounces Mung bean sprouts
- 7 ounces Snow peas
- 14 ounces Pasta (such as rigatoni or penne)
- salt
- 4 sprigs dill weed
- 4 ounces Water chestnut (drained, canned)
- 1 tablespoon sesame oil
- 1 tablespoon Canola oil
- 3 tablespoons Oyster sauce
- 1 cup Vegetable broth
- ½ cup Teriyaki sauce
- ½ teaspoon ground ginger
- peppers
Kitchen utensils
Preparation steps
Trim scallions, rinse and cut into thin rings.
Trim oyster mushrooms and cut into bite-sized pieces.
Rinse sprouts in a sieve and drain. Trim snow peas, rinse and cut in half diagonally.
Cook pasta according to package directions in plenty of boiling salted water until al dente.
Meanwhile, rinse dill, shake dry, pluck fronds and chop coarsely. Drain the water chestnuts and cut in half.
Heat the sesame oil and canola oil in a wok. Add mushrooms, scallions, sprouts and snow peas and cook, stirring constantly, for 6-8 minutes.
Add the water chestnuts to the wok.
Add oyster sauce, vegetable broth, teriyaki sauce and ginger. Cook on low heat cook for 2-3 minutes. Drain the pasta and mix with vegetables. Season with salt and pepper, sprinkle with dill and serve.
