Glass Noodle Salad with Crayfish Tails
Healthy, because
Even smarter
Nutritional values
Watermelon is rich in potassium, which regulates the water balance in our body. It also contains lycopene, an antioxidant that protects our cells from free radicals and thus reduces the risk of cancer. The meat of the crayfish is particularly rich in protein.
This salad with Asian flavors is a delicious lunch. Serve with a bowl of miso soup as a starter for a more complete meal.
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 16.36 g | (17 %) | ||
| Fat | 11.75 g | (10 %) | ||
| Carbohydrates | 84.61 g | (56 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.62 g | (12 %) |
| Vitamin A | 85.25 mg | (10,656 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.41 mg | (12 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 5.34 mg | (45 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 52.09 μg | (17 %) | ||
| Pantothenic acid | 0.95 mg | (16 %) | ||
| Biotin | 1.56 μg | (3 %) | ||
| Vitamin B₁₂ | 1.61 μg | (54 %) | ||
| Vitamin C | 59.66 mg | (63 %) | ||
| Potassium | 754.52 mg | (19 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 48.67 mg | (16 %) | ||
| Iron | 3.38 mg | (23 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 1.89 mg | (24 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Cholesterol | 99.75 mg |
Ingredients
- Ingredients
- 9 ozs Glass noodles
- ½ honeydew melon
- 9 ozs Watermelon
- 1 Cucumber
- 11 ozs crayfish (or langoustines/shrimp )
- 2 scallions
- 1 handful mint
- 1 Lime (juice)
- 2 Tbsps light soy sauce
- 3 Tbsps sesame oil
- 1 pinch brown sugar
- 1 tsp freshly grated ginger
- 2 Tbsps scallions
- salt
- Red pepper flakes
- freshly ground peppers
- 2 organic Limes (for garnish)
Preparation steps
Prepare the noodles according to the package directions, rinse and drain well.
Scoop the flesh out from the melons and the rinsed cucumber with a melon baller. Drain the crayfish tails. Rinse and trim the scallions and cut into thin rings. Rinse the mint, shake dry, pluck the leaves and chop coarsely.
For the dressing, mix the lime juice with the soy sauce, sesame oil, sugar, ginger and chives. Season with salt, red pepper flakes and black pepper. Mix together all the prepared ingredients and let sit for about 15 minutes.
To serve, season to taste, place in a large, deep dish and garnish with halved limes.
