Fried Mie Noodles with Tofu and Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
613
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 209 μg | (348 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,011 mg | (25 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tofu
- 4 Tbsps soy sauce
- 1 garlic clove
- 1 tsp freshly grated ginger
- 300 grams Egg noodle
- 400 grams Broccoli
- 400 grams Baby corn cob
- salt
- 1 red chili pepper
- 150 grams Water chestnut (frozen)
- 3 Tbsps sesame oil
- light Fish sauce
Preparation steps
1.
Cut the tofu slices into cubes and place on a dish. Mix the soy sauce with the finely chopped garlic and ginger, drizzle over the tofu and marinate for about 15 minutes. Cook the pasta according to instructions on the package, rinse and drain.
2.
Rinse the broccoli and baby corn and drain. Blanch together in boiling salted water for about 2 minutes. Rinse in cold water and drain. Rinse the chilies and cut into rings. Thaw the water chestnuts.
3.
Fry the tofu with chile in hot sesame oil. Add the vegetables and noodles and fry together for 2-3 minutes. Season with fish sauce and salt and serve with more as needed.
