Rice Noodles with Salmon and Sun-dried Tomatoes
Rice noodles with salmon and sun-dried tomatoes - Easy and packed with Asian flavors
Healthy, because
Even smarter
Nutritional values
The carotenoid lycopene from dried tomatoes is a cell protector. Tomatoes The carotenoid lycopene from dried tomatoes acts as a cell protector, scavenging harmful free radicals, and can also have a positive effect on cholesterol levels. Coriander seeds can provide relief for stomach rumblings: The essential oils in the aromatic beads stimulate digestion and have a soothing effect on the stomach and intestines.
You can get rice noodles in well-stocked supermarkets, organic or Asian stores. If you can't get any, however, you can easily replace them with whole-grain ribbon noodles or spaghetti. However, the dish is then no longer gluten-free.
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 10 ozs Wide rice noodle
- salt
- 2 Tbsps Peanut oil
- 3 ½ ozs sun-dried tomato in oil
- 14 ozs salmon fillets
- 2 Tbsps Coriander
- 4 ozs caperberry
- 2 Tbsps Oyster sauce
- 2 generous pinches Red pepper flakes
- 2 oregano
Preparation steps
Cook noodles according to package directions for 5 minutes in boiling salted water until al dente, drain, rinse in cold water, drain and mix with 1 tablespoon peanut oil.
Drain tomatoes and cut into small pieces. Wash salmon fillet, pat dry and dice. Coarsely grind coriander seeds. Cut caperberries in half.
Heat remaining oil in a frying pan. Sauté tomatoes and cilantro in it, stirring, over medium heat for 1 minute. Add caperberries and heat briefly. Add noodles and salmon to pan and heat for 2-3 minutes, tossing occasionally, until salmon is cooked.
Season with oyster sauce and chili flakes. Wash oregano, shake dry and pluck off leaves. Arrange noodles in deep plates and garnish with oregano leaves.
