South-east Asian Noodles
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
216
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 776 mg | (19 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 7 ozs Rice noodles
- 1 Cucumber (cut into thin strips)
- 1 carrot (cut into thin sticks)
- 2 shallots (thinly s liced)
- 2 ozs Bean sprout
- 3 red chili peppers (seeds removed and cut into rings)
- 6 Tbsps Nuoc Cham sauce
- cilantro (shredded)
- mint (shredded)
- For the Nuoc Cham sauce
- 5 cloves garlic cloves (chopped very finely)
- 5 red chili peppers (seeds removed and chopped very finely)
- ¼ cup Vietnamese Fish sauce
- ⅜ cup water
- ¼ cup Rice vinegar
- ¼ cup sugar
- 1 large lemon (juice)
Preparation steps
1.
Cook the noodles in boiling, salted water for 2 minutes. Drain, refresh in cold water and drain thoroughly. Set aside.
2.
Put the noodles, cucumber, carrots, Nuoc Cham sauce, shallots and chillies (reserve a few for the garnish) into a large bowl and mix. Serve on plates sprinkled with coriander and mint and the reserved chilli rings.
3.
For the sauce: put all the ingredients except the lemon juice into a pan and heat until very hot, but do not boil. Remove from the heat and leave to cool completely. Stir in the lemon juice when the sauce is cold.
