Stir-Fried Vegetables with Chinese Egg Noodles
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 15.95 g | (16 %) | ||
| Fat | 18.97 g | (16 %) | ||
| Carbohydrates | 63.77 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.57 g | (12 %) |
more nutritional values
| Vitamin A | 922.02 mg | (115,253 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.25 mg | (2 %) | ||
| Vitamin B₁ | 0.73 mg | (73 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 6.29 mg | (52 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 197.56 μg | (66 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 0.79 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30.38 mg | (32 %) | ||
| Potassium | 305.7 mg | (8 %) | ||
| Calcium | 59.16 mg | (6 %) | ||
| Magnesium | 32.01 mg | (11 %) | ||
| Iron | 3.92 mg | (26 %) | ||
| Iodine | 0.45 μg | (0 %) | ||
| Zinc | 0.68 mg | (9 %) | ||
| Saturated fatty acids | 3.53 g | |||
| Cholesterol | 93.39 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams Chinese Egg noodle (available at Asian markets)
- 100 grams fresh shiitake mushrooms
- 1 bunch scallions
- 200 grams carrots
- 125 grams Snow peas
- 80 grams soybean sprout
- 1 pc ginger (2-3 cm)
- 2 garlic cloves
- 4 Tbsps sesame oil
- 150 milliliters Chicken broth
- salt
- freshly ground peppers
Preparation steps
1.
In a large pot, bring plenty of salted water to a boil. Add noodles and cook until al dente, according to package instructions. Drain, rinse and drain again.
2.
Wipe mushrooms clean. Rinse carrots, snow peas and sprouts. Slice mushrooms and snow peas into strips. Thinly slice scallions and carrots on the diagonal.
3.
Peel and finely chop ginger and garlic.
4.
Heat oil in a wok or deep frying pan. Briefly fry ginger and garlic, then add carrots and snow peas and stir-fy 1-2 minutes. Add mushrooms, scallions and sprouts and fry until all vegetables are crisp-tender. Stir in broth and noodles and cook until warmed through. Season with salt and pepper.
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