Spicy Tofu Noodle Bowl
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
424
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Rice noodles
- 2 red Bell pepper
- 6 scallions
- 200 grams Oyster mushrooms
- 250 grams Tofu
- 2 Tbsps Peanut oil
- 2 Tbsps Fish sauce
- 6 Tbsps light soy sauce
- 1 Tbsp honey
- ½ tsp freshly grated ginger
- 1 garlic clove
- 1 generous pinch Turmeric
- salt
- cayenne pepper
Preparation steps
1.
Cook the rice noodles according to package directions. Rinse peppers, cut in half, remove seeds and ribs and chop. Rinse scallions, trim and cut into rings. Rinse mushrooms and slice. Cut tofu into cubes. Sauté peppers with scallions and mushrooms in hot oil for 2-3 minutes. Add the tofu cubes and cook together for 1-2 minutes.
2.
Mix fish sauce, soy sauce, honey, ginger, peeled garlic and turmeric with 2 tablespoons water in a blender and puree. Season with salt and cayenne to taste. Add the cooked, drained noodles to the tofu and vegetables and distribute into bowls. Serve drizzled with sauce.
