Asian Vegetable Noodles
Asian Vegetable Noodles - Appetizing to look at and nice and spicy
Nutritional values
(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
- 9 ounces
- 9 ounces
- 7 ounces
- 14 ounces
Pasta (such as rigatoni or penne)
- 4 sprigs
- 4 ounces
Water chestnut (drained, canned)
- 1 tablespoon
- 1 tablespoon
- 3 tablespoons
- 1 cup
- ½ cup
- ½ teaspoon
ground Ginger root
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.
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