Rice Noodle Salad with Vegetables

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Rice Noodle Salad with Vegetables
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
240
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie240 cal.(11 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K17.6 μg(29 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.2 mg(14 %)
Folate60 μg(20 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C73 mg(77 %)
Potassium398 mg(10 %)
Calcium68 mg(7 %)
Magnesium30 mg(10 %)
Iron1.4 mg(9 %)
Iodine2 μg(1 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.2 g
Uric acid43 mg
Cholesterol0 mg
Complete sugar5 g

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)
How healthy are the main ingredients?
CeleryBasilEggplantgarlic cloveolive oilsalt

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.