Buckwheat Pasta with Broccoli and Bell Pepper
Nutritional values
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 7.15 g | (7 %) | ||
| Fat | 15.03 g | (13 %) | ||
| Carbohydrates | 26.43 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.37 g | (11 %) |
| Vitamin A | 71.83 mg | (8,979 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.26 mg | (2 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 1.61 mg | (13 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 67.56 μg | (23 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 0.39 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 115.05 mg | (121 %) | ||
| Potassium | 354.23 mg | (9 %) | ||
| Calcium | 61.26 mg | (6 %) | ||
| Magnesium | 31.26 mg | (10 %) | ||
| Iron | 2.01 mg | (13 %) | ||
| Iodine | 0.52 μg | (0 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 2.08 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 red Bell pepper
- 100 grams fresh Sprout (soybean or alfalfa sprouts)
- 250 grams Broccoli
- 1 garlic clove
- 1 tsp freshly grated ginger
- ½ bunch scallions
- 1 pickled red chili pepper
- 1 Tbsp chopped parsley
- salt
- freshly ground peppers
- 300 grams Asian Buckwheat noodle
- 4 Tbsps sesame oil
- 2 Tbsps soy sauce
- 3 Tbsps Vegetable broth
Preparation steps
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into 2 cm (approximately 3/4-inch) cubes. Rinse and drain the sprouts. Rinse the broccoli and divide into florets. Peel and thinly slice the stems. Peel and finely chop the garlic. Rinse and trim the scallions and cut the green portion diagonally into 1 cm (approximately 1/2-inch) long pieces. Rinse the chile, slit lengthwise, remove the seeds and white ribs and chop.
Cook the buckwheat pasta in a large pot of boiling salted water for 3 minutes. Drain well, return to the pan and toss with 1 tablespoon sesame oil.
Heat the remaining oil in a large skillet or wok. Add the scallions and garlic, sauté briefly, and add the ginger, pepper, broccoli florets and stalks and saute 4 minutes, stirring frequently. Add the sprouts and noodles and cook until heated through. Stir in the soy sauce and broth, season with salt and pepper.
Serve the pasta and vegetables on plates and sprinkle with parsley and chopped chile.
