Rice Noodle Salad with Vegetables
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
240
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 398 mg | (10 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- 2 stalks Celery
- 1 red Bell pepper
- 2 handfuls Basil
- 2 garlic cloves
- 150 grams Rice noodles
- olive oil
- salt
- freshly ground peppers
- Juice (of a lemon)
Preparation steps
1.
Rinse the eggplant and cut into slices. Infuse for 20 minutes in cold salted water. Drain, pat dry with a kitchen towel and cut into small cubes. Rinse the celery and cut into strips. Rinse the bell pepper, cut in half, remove the seeds and cut into small cubes.
2.
Rinse the basil and chop finely. Peel and finely chop the garlic.
Cook the rice noodles in salted water and drain.
Heat 4 tablespoons of oil in a pan and sauté the eggplant cubes over medium heat, while stirring, until tender. Add the garlic and celery and sauté briefly.
3.
Stir in the noodles, transfer everything to a bowl and allow to cool.
Stir in the bell pepper, the basil, 2 tablespoons of oil and the lemon juice and season with salt and pepper.
Serve lukewarm and garnished with basil.
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