Spicy Vegetable Noodles
Spicy Vegetable Noodles - Asian food at its best: with fruity notes and a crisp bite
Healthy, because
Even smarter
Nutritional values
The food is bursting with carotenoids - almost 200 percent of the daily requirement! The best known is beta-carotene, a precursor of vitamin A, which colours carrots orange; in green vegetables (here leek and celery) they have other names. What they all have in common is their antioxidant effect: they protect skin and tissue and strengthen the immune system.
You can also use (unsweetened) pineapple pieces from the tin and leave out the oil from roasted sesame seeds if you don't want to buy extra; then season with soy sauce.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 743 mg | (19 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 garlic clove
- 1 stalk Leeks (about 250 grams)
- 4 stalks Celery (with leaves, about 300 grams)
- 3 carrots (each about 100 grams)
- 1 ripe Pineapple (about 800 grams)
- 1 Tbsp Canola oil
- 50 milliliters Vegetable broth
- 150 grams wide Glass noodles
- salt
- 6 stalks cilantro
- 50 grams roasted salted Shelled peanut
- 4 Tbsps light soy sauce
- 1 generous pinch Sambal oelek (or to taste)
- 1 tsp dark sesame oil
Kitchen utensils
Preparation steps
Peel the garlic and chop finely. Halve leek lengthwise, rinse well and drain, then cut into narrow strips, about 5 cm (approximately 2 inches) long.
Rinse celery, pat dry and remove any strings. Peel carrots. Cut celery and carrots into narrow strips, about 5 cm (approximately 2 inches) long. Shake celery leaves dry and set aside.
Peel pineapple, cut lengthwise into eighths and remove the core. Cut pineapple into thin sticks.
Heat the canola oil in a wok (or a large pan). Cook garlic, leek, celery and carrots until tender over medium heat, stirring briefly.
Add pineapple chunks and cook briefly. Add vegetable broth and cook over medium heat, stirring frequently, about 5 minutes.
Cook the glass noodles in a pot of boiling salted water until al dente according to package directions.
Rinse cilantro, shake dry and pluck the leaves. Coarsely chop peanuts and celery leaves, keeping them separated.
Season the pineapple and vegetables with soy sauce, sambal oelek and salt. Fold in the chopped celery leaves and half of the cilantro leaves.
Drain the noodles and add 2/3 of chopped peanuts to pineapple-vegetable mixture. Season with salt and sesame oil. Garnish with remaining cilantro and peanuts and serve.
