Mango Salad with Rice Noodles and Beef
Nutritional values
(Percentage of daily recommendation)
| Calorie | 491 kcal | (23 %) | ||
| Protein | 32.97 g | (34 %) | ||
| Fat | 10.64 g | (9 %) | ||
| Carbohydrates | 68.45 g | (46 %) | ||
| Sugar added | 29.94 g | (120 %) | ||
| Roughage | 4.41 g | (15 %) |
| Vitamin A | 195.29 mg | (24,411 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.29 mg | (11 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 12.88 mg | (107 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 80.72 μg | (27 %) | ||
| Pantothenic acid | 0.88 mg | (15 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 2.96 μg | (99 %) | ||
| Vitamin C | 106.99 mg | (113 %) | ||
| Potassium | 760.52 mg | (19 %) | ||
| Calcium | 72.01 mg | (7 %) | ||
| Magnesium | 50.94 mg | (17 %) | ||
| Iron | 4.04 mg | (27 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 7.31 mg | (91 %) | ||
| Saturated fatty acids | 3.67 g | |||
| Cholesterol | 89 mg |
Ingredients
- Ingredients
- 3
- 2
Red chile peppers
- 3
- 1 teaspoon
- ½ teaspoon
- 120 grams
- 10 milliliters
- 1 tablespoon
- 2
Red onions
- 1
- 2 handfuls
Mizuna (for garnish)
- 150 grams
Rice noodles (Vermicelli)
- 400 grams
- 2
Preparation steps
Peel garlic and chop finely. Rinse chile peppers, trim and cut into thin rings. Peel shallots and cut into thin rings.
Heat sesame oil in a saucepan and fry shallots until lightly browned. Add garlic and chile peppers and saute until translucent. Add sea salt and sugar and 180 ml (approximately 6 ounces) water and bring to a boil. Mix cornstarch in a small bowl with 1 tablespoon water until dissolved, add to the saucepan and stir until sauce thickens. Remove the saucepan from the heat.
Peel red onion, cut in half and cut into thin strips. Peel mango, remove fruit from the core and then cut into strips. Rinse mizuna and shake dry. Cook rice noodles according to package directions in a pot of boiling salted water until al dente, drain, rinse with cold water and drain again.
Cut beef into finger-thick slices and briefly fry on full sides in a hot pan. Divide into thin strips.
Mix onions, rice noodles and mizuna in a large bowl. Cut lime in half and squeeze juice into the bowl. Arrange rice noodle mixture on plates and cover with mango and beef. Drizzle with the sauce and serve garnished with lime wedges.
