Cellophane Noodles with Squid and Coconut Sauce
Cellophane noodles with squid and coconut sauce - Tender squid and coconut milk combine in an Asian-style salad.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 36.2 μg | (80 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 335 mg | (8 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 275 mg |
Ingredients
- Ingredients
- 600 grams Squid tentacle
- 4 scallions
- 2 chili peppers
- 2 garlic cloves
- 1 pc ginger (5 grams)
- 2 Tbsps sesame oil
- 1 tsp brown sugar (10 grams)
- 200 milliliters Coconut milk
- 250 grams Glass noodles
- 2 stalks cilantro (for garnish)
- 1 Tbsp Lime juice
- salt
Preparation steps
Rinse squid under cold water, pat dry, cut in half and then cut into squares.
Rinse scallions, trim and cut diagonally into rings. Rinse chile peppers, trim and chop. Peel garlic and chop finely. Peel ginger and grate.
Heat oil in a pan and fry garlic, ginger and chile peppers over medium heat until soft. Sprinkle with sugar and add coconut milk. Let simmer over low heat for 5 minutes.
Add scallions and squid and simmer over low heat for about 5 minutes.
Meanwhile, soak cellophane noodles according to package instructions and then drain.
Rinse cilantro, shake dry and chop leaves. To serve, arrange noodles on a plate, cover with squid mixture and season with lime juice and salt. Garnish with cilantro leaves.
