Chicken and Vegetable Salad with Rice Noodles
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
473
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 760 mg | (19 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Chicken breasts
- 250 grams Rice noodles
- 1 red Bell pepper
- 1 green Bell pepper
- 2 carrots
- 100 grams soybean sprout
- Coriander
- mint
- 2 chili peppers
- 3 Tbsps sesame oil
- 4 Tbsps Fish sauce
- 1 tsp sugar
- 4 Tbsps Lime juice
Preparation steps
1.
Rinse the chicken breast with cold water, pat dry, place in boiling water and let stand over low heat until done 5 minutes. Remove and shred with two forks into long pieces about 4 cm (approximately 1 1/2 inches) long and 1 cm (approximately 1 inch) wide.
2.
Rinse the peppers, cut in half, remove seeds and cut lengthwise into thin strips. Peel the carrot and cut into matchsticks. Rinse the bean sprouts and drain.
3.
Crush the chiles in a mortar. Cook the rice noodles according to package directions and drain.
4.
Mix the chicken breast with the noodles, peppers, sprouts and carrot sticks. Season with chile pepper, sesame oil, fish sauce, sugar and lime juice. Top with the fresh herb leaves and serve lukewarm.
