Pasta and Vegetable Stir Fry
Pasta and Vegetable Stir Fry - Colorful mix for busy cooks.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 127.1 μg | (212 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 193 mg | (203 %) | ||
| Potassium | 885 mg | (22 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 14 ozs Spaghetti
- salt
- 2 red Bell pepper
- 7 ozs Snow peas
- 9 ozs Broccoli
- 1 stalk Lemongrass
- 2 red chili peppers
- 3 scallions
- 6 ozs Mung bean sprouts
- 1 pc ginger
- 1 garlic clove
- 1 Tbsp sunflower oil
- peppers
- 2 Tbsps light soy sauce
Preparation steps
Cook the pasta in boiling salt water until al dente. Rinse the peppers, halve and cut into bite-size pieces. Rinse the peas.
Rinse the broccoli and blanch in boiling salt water for 3 minutes. Drain, rinse in cold water and drain.
Remove the outer leaves of the lemongrass. Cut the lemongrass into thin slices. Rinse, remove the seeds and cut the chile peppers into long, narrow strips.
Rinse the scallions and cut into thin rings. Rinse the sprouts in hot water and drain. Peel and finely chop the garlic and ginger.
Heat the oil in a pan. Saute the ginger, lemongrass and garlic over medium heat. Add the vegetables (leaving the chile peppers out) and saute for 3-4 minutes.
Drain the pasta and mix with the vegetables. Season with salt, pepper and soy sauce. Garnish with chile pepper strips and serve.
