Glass Noodle Salad with Vegetables and Tuna Fish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 231.1 μg | (385 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 74.7 μg | (166 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 513 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 93 g |
Ingredients
- Ingredients
- 400 grams Glass noodles
- 4 carrots
- 1 red Bell pepper
- 6 scallions
- 50 grams soybean sprout
- 4 Tbsps sesame oil
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 Tbsps Rice vinegar
- light soy sauce
- 150 grams Wood Ear Mushrooms (from a jar)
- 150 grams Tuna (canned, in its own juice)
- Basil (for garnish)
Preparation steps
Soak noodles in water according to package specification.
Peel carrot and cut or slice into 3 cm (approximately 1 inch) long sticks. Rinse bell peppers, cut in half, trim and cut into strips. Rinse scallions, trim and cut into rings. Place scallions aside. Heat 2 tablespoons oil in a wok, saute carrots, bell peppers and bean sprouts for about 2 minutes. Peel garlic, chop finely and mix together with ginger into vegetables and remove from the heat. In a bowl mix sauteed vegetables with well-drained noodles, vinegar, remaining oil and 2-3 tablespoons soy sauce. Let rest for about 30 minutes. Cut drained mushrooms into strips. Drain tuna and flake apart. Add mushrooms and tuna to noodles. Mix well and season to taste with soy sauce. Serve garnished with scallions and basil.
