Glass Noodle Salad with Carrots and Cucumber
(Percentage of daily recommendation)
|Calorie||376 kcal||(18 %)|
|Protein||4.62 g||(5 %)|
|Fat||10.64 g||(9 %)|
|Carbohydrates||66.99 g||(45 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.59 g||(5 %)|
|Vitamin A||690.39 mg||(86,299 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.15 mg||(1 %)|
|Vitamin B₁||0.12 mg||(12 %)|
|Vitamin B₂||0.03 mg||(3 %)|
|Niacin||0.36 mg||(3 %)|
|Vitamin B₆||0.08 mg||(6 %)|
|Folate||11.34 μg||(4 %)|
|Pantothenic acid||0.27 mg||(5 %)|
|Biotin||0.94 μg||(2 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||6.98 mg||(7 %)|
|Potassium||140.57 mg||(4 %)|
|Calcium||52.11 mg||(5 %)|
|Magnesium||13.35 mg||(4 %)|
|Iron||2.04 mg||(14 %)|
|Iodine||0.15 μg||(0 %)|
|Zinc||0.44 mg||(6 %)|
|Saturated fatty acids||1.54 g|
Soak glass noodles in hot water according to package, rinse with cold water and drain.
Rinse beans in a colander and drain. Peel carrot and cut into narrow strips. Rinse scallions, trim and cut white parts into narrow rings. Slice green parts of scallion into long, thin strips and place in cold water, until scallion curls up. Peel garlic and finely chop. Rinse cucumber and cut in half lengthwise. Remove cucumber seeds with a teaspoon. Cut cucumber into long thin strips.
Heat 2 tablespoons oil in a pan. Saute white scallion pieces with garlic until translucent. Add carrot strips and 1 tablespoon of water and cook until carrot softens, about 5 minutes.
In a bowl, mix drained rice noodles with black beans, carrots and cucumber. Season well with soy sauce, the remaining sesame oil, rice vinegar and pepper.
Serve garnished with green scallion strips.