Glass Noodle Salad with Carrots and Cucumber

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Glass Noodle Salad with Carrots and Cucumber
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Health Score:
3,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
376
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie376 kcal(18 %)
Protein4.62 g(5 %)
Fat10.64 g(9 %)
Carbohydrates66.99 g(45 %)
Sugar added0 g(0 %)
Roughage1.59 g(5 %)
Vitamin A690.39 mg(86,299 %)
Vitamin D0 μg(0 %)
Vitamin E0.15 mg(1 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.36 mg(3 %)
Vitamin B₆0.08 mg(6 %)
Folate11.34 μg(4 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.94 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.98 mg(7 %)
Potassium140.57 mg(4 %)
Calcium52.11 mg(5 %)
Magnesium13.35 mg(4 %)
Iron2.04 mg(14 %)
Iodine0.15 μg(0 %)
Zinc0.44 mg(6 %)
Saturated fatty acids1.54 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
250 grams
100 grams
black Beans (canned)
2
2
1
1
3 tablespoons
4 tablespoons
light Soy sauce
3 tablespoons

Preparation steps

1.

Soak glass noodles in hot water according to package, rinse with cold water and drain.

2.

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.

3.

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.

4.

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.

5.

Serve garnished with green scallion strips.