Pasta with Bamboo Shoots, Broccoli and Rice Cake
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
560
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 16.98 g | (17 %) | ||
| Fat | 20.35 g | (18 %) | ||
| Carbohydrates | 80.82 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.53 g | (8 %) |
more nutritional values
| Vitamin A | 33.43 mg | (4,179 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.23 mg | (2 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.65 mg | (14 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 38.82 μg | (13 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 0.12 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 74.83 mg | (79 %) | ||
| Potassium | 730.64 mg | (18 %) | ||
| Calcium | 31.89 mg | (3 %) | ||
| Magnesium | 17.35 mg | (6 %) | ||
| Iron | 2.56 mg | (17 %) | ||
| Iodine | 2.78 μg | (1 %) | ||
| Zinc | 0.52 mg | (7 %) | ||
| Saturated fatty acids | 2.97 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams vegan Tagliatelle
- salt
- 1 jar Bamboo shoots (in strips, about 330 grams)
- 2 Red Bell pepper
- 1 Broccoli
- 5 Tbsps soybean oil
- 1 tsp chopped garlic cloves
- 1 Tbsp chopped shallots
- 3 Tbsps soy sauce
- 3 Tbsps sweet soy sauce
- freshly ground peppers
- 50 grams mixed Biscuit (of rice)
Preparation steps
1.
Cook pasta in plenty of salted boiling water until al dente, according to package directions. Meanwhile, drain bamboo shoots in a colander. Rinse and halve peppers, remove seeds and ribs, and cut into strips. Rinse broccoli and separate into florets. Slice florets. Drain pasta.
2.
Heat soybean oil in a wok or large frying pan. Add garlic, shallots, broccoli, peppers and bamboo shoots and stir-fry 3-4 minutes. Stir in pasta. Season with both types of soy sauce and pepper. Serve in soup bowls. Break rice cake into pieces and sprinkle on top.
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