recommended by IN FORM

Rice Noodles with Spinach and Tofu

5
Average: 5 (3 votes)
(3 votes)
Rice Noodles with Spinach and Tofu
share Share
print
bookmark_border Copy URL
Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
380
calories
Calories

Healthy, because

Even smarter

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

Opinions differ on coriander: some love the herb, others hate it. If you don't like coriander, you can easily replace it with flat parsley.

1 serving contains
(Percentage of daily recommendation)
Calorie380 kcal(18 %)
Protein16 g(16 %)
Fat13 g(11 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.5 mg(36 %)
Folate256 μg(85 %)
Pantothenic acid0.7 mg(12 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C79 mg(83 %)
Potassium943 mg(24 %)
Calcium380 mg(38 %)
Magnesium219 mg(73 %)
Iron7.7 mg(51 %)
Iodine17 μg(9 %)
Zinc2.5 mg(31 %)
Saturated fatty acids1.8 g
Uric acid159 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
200 grams
500 grams
32 sprigs
8
1 piece
Ginger root (about 15 grams)
2
1
400 grams
1 tablespoon
2 tablespoons
3 tablespoons

Preparation steps

1.

Cook noodles according to package directions and drain.

2.

Rinse spinach, blanch for 1 minute in boiling salted water. Drain, squeeze excess water and chop coarsely. Rinse cilantro, shake dry and chop leaves.

3.

Rinse scallions and chop. Peel ginger and cut into small sticks. Peel garlic and chop finely. Rinse chile pepper, halve, remove seeds and ribs and chop finely. Cut tofu into slices.

4.

Toast sesame seeds until golden brown in a frying pan.  

5.

Heat 1 tablespoon oil in a pan and fry tofu until golden brown on each side, about 1 to 2 minutes over medium heat. Deglaze with 2 tablespoons soy sauce and set aside. 

6.

Heat the remaining oil in another pan and add chile pepper, garlic and ginger sauté briefly.

7.

Add spinach, scallions, and noodles and sauté for 1 to 2 minutes. Season with remaining soy sauce and divide onto 4 plates. Then place the tofu slices and serve sprinkled with sesame seeds and coriander.