Stir-Fried Noodles with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 166.6 μg | (278 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 905 mg | (23 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams Chinese Egg noodle
- 100 grams dried Wood Ear Mushrooms
- 250 grams green Asparagus
- 250 grams Broccoli
- 200 grams green Beans
- 4 Tomatoes
- 1 onion
- 2 Red chili peppers
- 6 Tbsps vegetable oil
- salt
- 2 Tbsps soy sauce
- 1 pc ginger (3 cm)
Preparation steps
Soak the mushrooms soak in boiling water. Rinse, trim and remove the hard bottom ends of the asparagus. Cook in boiling salted water for 8 minutes. Drain. Cut the broccoli into florets. Blanch the broccoli florets in boiling salted water for 3 minutes. Drain. Rinse the green beans, wipe dry and blanch in boiling salted water 5 minutes. Drain. Rinse the tomatoes, blanch, peel, halve, remove the seeds and cut into wedges.
Add the pasta to plenty of boiling water. Remove the pan from the heat and let the pasta stand about 4 minutes. Then pour into a colander, rinse with cold water and drain well.
Peel the nion and ginger and finely chop. Cut the chiles into small rings. Finely crush the onion, ginger and chile in a mortar. Heat the oil in a wok. Gradually add all vegetables, the drained mushrooms, the paste from the mortar and the noodles. Sauté over high, stirring constantly. Stir in the soy sauce, spoon into bowls and serve hot.
