Glass Noodle Salad with Mango and Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 20.97 g | (21 %) | ||
| Fat | 11.44 g | (10 %) | ||
| Carbohydrates | 70.73 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.78 g | (9 %) |
| Vitamin A | 113.13 mg | (14,141 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 1.64 mg | (14 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 47.4 μg | (16 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 0.39 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58.89 mg | (62 %) | ||
| Potassium | 399.2 mg | (10 %) | ||
| Calcium | 85.19 mg | (9 %) | ||
| Magnesium | 40.09 mg | (13 %) | ||
| Iron | 2.45 mg | (16 %) | ||
| Iodine | 0.52 μg | (0 %) | ||
| Zinc | 1.41 mg | (18 %) | ||
| Saturated fatty acids | 1.64 g | |||
| Cholesterol | 119.79 mg |
Ingredients
- For the salad
- 200 grams Glass noodles (may substitute cooked, cooled Spaghettini)
- 250 grams shrimp (ready to cook)
- ½ red Bell pepper
- ½ green Bell pepper
- ½ bunch scallions
- 125 grams small button Mushroom
- 2 garlic cloves
- 1 small Mango
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 5 Tbsps soy sauce
- 4 Tbsps White vinegar
- 2 Tbsps Mango chutney (from a jar)
- 1 tsp freshly grated ginger
- For the sesame chips
- 2 plates Spring roll dough sheet (Asian-style)
- sesame oil
- Sesame seeds
Preparation steps
For the salad: Cook noodles in a pot of boiling water for 1 minute, then immediately rinse in cold water and drain.
For the sesame chips: Coat the spring roll sheets with a little sesame oil and sprinkle with sesame seeds. Place on a parchment-lined baking sheet and bake in preheated oven (200°C/approximately 400°F) until crispy, 2-3 minutes. Remove and let cool.
Rinse bell peppers, trim, cut in half, remove seeds, remove all white ribs and cut into small pieces. Trim scallions, rinse and cut into 1 cm (approximately 1/2-inch) wide rings.
Clean mushrooms and halve or quarter depending on size. Peel garlic and chop finely. Peel mango and cut the flesh into thin slices off pits.
Mix soy sauce, vinegar, mango chutney, ginger, sugar and chili powder in a bowl.
Heat the oil in a wok or large frying pan and fry the prepared vegetables over high heat for 4 minutes while stirring. Add shrimp and cook another 2 minutes. Season with salt and pepper and mix in the mango slices.
Pour the prepared sauce over vegetables and bring to a boil again. Cut the glass noodles into bite-sized lengths with kitchen shears. Arrange the glass noodles in bowls, top with the vegetable mixture and serve garnished with sesame chips.
