Rice Noodles with Vegetables
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
602
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 45.5 μg | (76 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 697 mg | (17 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Rice noodles
- salt
- 1 stalk Leeks
- 3 carrots
- 2 centimeters fresh ginger
- 1 garlic clove
- 100 grams Shelled peanut
- 2 Tbsps sesame oil
- light soy sauce
- 3 Tbsps Rice wine
- peppers (ground)
Preparation steps
1.
Boil the rice noodles in salted water and drain.
2.
Peel the leek and carrots, trim and cut into thin strips, about 4 cm (approximately 1 1/2 inches) long. Peel the ginger and garlic and finely chop. Stir-fry ginger and garlic with peanuts in hot oil in a wok. Add the vegetables, cook 1-2 minutes and deglaze with a little soy sauce and rice wine. Mix in the noodles and cook briefly. Season and serve with soy sauce and pepper.
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