Noodles and Vegetables from the Wok
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
368
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 91.7 μg | (153 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 215 mg | (226 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Rice noodles
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 200 grams Napa cabbage
- 2 Red chili peppers
- 1 bunch scallions
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 1 bunch parsley
- 2 Tbsps White vinegar
- 4 Tbsps Oyster sauce
- 2 tsps soy sauce
- salt
- peppers
Preparation steps
1.
Pour hot water over rice noodles and let soak, according to package instructions. Rinse and halve bell peppers, remove seeds and ribs and cut into thin strips. Rinse and halve chile peppers, remove seeds and ribs and finely chop.
2.
Rinse, trim and cut scallions crosswise into rings. Rinse cabbage and cut into 1 cm wide (approximately 1/2 inch wide) strips. Heat oil in the wok. Peel garlic and press through a garlic press into the wok. Add chiles and stir-fry about 2 minutes.
3.
Add scallions and cabbage and stir-fry 3 minutes more. Stir in vinegar, oyster sauce and soy sauce. Drain noodles well, add to the wok and stir-fry briefly. Finely chop parsley and stir with vegetables. Season with salt and pepper and serve immediately.
