Rice Noodles with Vegetables and Coconut

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Rice Noodles with Vegetables and Coconut
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
878
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie878 cal.(42 %)
Protein15 g(15 %)
Fat51 g(44 %)
Carbohydrates89 g(59 %)
Sugar added1 g(4 %)
Roughage19.2 g(64 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K206.6 μg(344 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.8 mg(57 %)
Folate244 μg(81 %)
Pantothenic acid1.5 mg(25 %)
Biotin23.5 μg(52 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C120 mg(126 %)
Potassium1,405 mg(35 %)
Calcium322 mg(32 %)
Magnesium150 mg(50 %)
Iron9.7 mg(65 %)
Iodine8 μg(4 %)
Zinc3.9 mg(49 %)
Saturated fatty acids42.9 g
Uric acid160 mg
Cholesterol0 mg
Complete sugar21 g

Ingredients

for
4
Ingredients
300 grams wide Rice noodles
salt
2 heads Bok Choy
2 bunches scallions
200 grams green Beans (or Thai snake beans)
200 grams Snow peas
400 milliliters unsweetened Coconut milk (canned)
1 Tbsp Tom Wam paste (Asia Download)
300 grams Coconut (canned)
juice of Limes
1 tsp Fish sauce
1 bunch cilantro
2 red chili peppers
How healthy are the main ingredients?
Bok ChoyCoconut milkCoconutSnow peasaltLime

Preparation steps

1.

Cook the rice noodles according to package directions.

2.

Rinse the vegetables. Cut the bok choy and scallions into bite-size pieces. Blanch the green beans in a pot of boiling salted water for 1 minute, drain. Place the scallions, bok choy, beans and snow peas in one or two oiled bamboo steamers set over a wok or pan of simmering water, cover and cook 8 minutes.

In a saucepan, bring the coconut milk and Tom-Yam Paste to a boil and boil 4 minutes. Chop the coconut meat and add to the pan. Stir in the fish sauce and season with lime juice to taste.

3.

Rinse the cilantro, shake dry and coarsely chop the leaves. Rinse the chile, slit lengthwise, remove the seeds and white ribs and cut into fine strips. 

4.

Toss the vegetables, noodles and sauce together and sprinkle with the cilantro and chile.

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