Egg Noodles with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 82.4 μg | (137 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 50 grams Cashews
- 1 pc fresh ginger
- 1 garlic clove
- 1 small red chili pepper
- 1 small Cauliflower about 500 grams (approximately 18 ounces)
- 50 grams shiitake mushrooms
- 75 grams Snow peas
- 200 grams Chinese Egg noodle
- Iodized salt
- 1 Tbsp Peanut oil
- 100 milliliters Asian broth
- peppers
- 1 Tbsp Raw cane sugar
- 3 Tbsps dark soy sauce
- ½ tsp Chinese 5 spice powder
Preparation steps
Toast the cashews in a work or large frying pan. Remove from the pan. Finely dice the ginger and garlic. Remove the seeds from the chile pepper and chop it.
Cut the cauliflower into florets and cut those florets into quarters. Share cauliflower into small florets, florets eventually into quarters. Chop the mushrooms and snow peas depending on size. Soak the noodles in plenty of cold water for about 2 minutes, then cook for 3 mintues in boiling, lightly salted water and drain. (Read the package instructions, since the preparation depending on the product may be very different).
Heat oil in a wok and fry the ginger and garlic. Remove from the pan and fry the cauliflower for 4 minutes. Pour in the broth and add the rest of the vegetables. Season with salt, pepper, sugar, soy sauce and seasoning powder. Cook for 4 minutes.
Add the noodles, garlic, ginger, chile and cashews and heat through. Season to taste.
