Egg Noodle Oup with Vegetables
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
214
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 50.5 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams shallots
- 3 garlic cloves
- 1 pc ginger (about 3 cm)
- 200 grams Bok Choy
- 200 grams mixed Vegetables (such as carrots, radish, etc.)
- 2 red chili peppers
- 150 grams Chinese Egg noodle
- 1 Tbsp vegetable oil
- 1 ½ liters Vegetable broth
- 1 Tbsp sweet soy sauce
- 2 Tbsps soy sauce
- 2 Tbsps Fish sauce
- 1 handful fresh soybean sprout
Preparation steps
1.
Peel and finely chop the shallots, garlic and ginger.
2.
Rinse and slice the vegetables into bite-size pieces. Halve the chile, remove seeds and cut into small pieces.
3.
Cook the pasta according to the package instructions.
4.
In a large saucepan, heat the oil. Stir-fry the chile, shallots, garlic and ginger. Add the more solid vegetables, such as carrots and radish and simmer for 5 minutes. Add the remaining vegetables, such as bok choy and saute for 3 minutes. Pour in the vegetable stock and season with soy sauce, sweet soy sauce and fish sauce.
5.
Arrange the noodles in soup bowls and pour in the soup.
6.
Sprinkle with fresh bean sprouts. Serve.
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