Cellophane Noodles with Squid and Coconut Sauce

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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.

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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie340 cal.(16 %)
Protein17 g(17 %)
Fat12 g(10 %)
Carbohydrates42 g(28 %)
Sugar added2 g(8 %)
Roughage1.6 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D1 μg(5 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.4 mg(29 %)
Folate98 μg(33 %)
Pantothenic acid1.3 mg(22 %)
Biotin36.2 μg(80 %)
Vitamin B₁₂5.3 μg(177 %)
Vitamin C14 mg(15 %)
Potassium335 mg(8 %)
Calcium57 mg(6 %)
Magnesium40 mg(13 %)
Iron2.3 mg(15 %)
Iodine21 μg(11 %)
Zinc3.7 mg(46 %)
Saturated fatty acids0.7 g
Uric acid305 mg
Cholesterol275 mg

Ingredients

for
6
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
How healthy are the main ingredients?
Coconut milkgingersesame oilsugargarlic clovesalt

Preparation steps

1.

Rinse squid under cold water, pat dry, cut in half and then cut into squares.

2.

Rinse scallions, trim and cut diagonally into rings. Rinse chile peppers, trim and chop. Peel garlic and chop finely. Peel ginger and grate.

3.

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.

4.

Add scallions and squid and simmer over low heat for about 5 minutes.

5.

Meanwhile, soak cellophane noodles according to package instructions and then drain.

6.

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.