Stir Fry Noodles
Stir Fry Noodles - Low in calories, high in flavor
Healthy, because
Even smarter
Nutritional values
Tofu provides protein and calcium, the noodles bring satiating carbohydrates and the vegetables score with vitamins and minerals. By the way: Cashew nuts are also rich in protein and also provide us with valuable unsaturated fatty acids.
More being than appearance: During cooking, Chinese noodles grow out - they grow up to twice or even three times as long as when dried and then look deceptively similar to spaghetti. Those who prefer short noodles simply break them into smaller pieces before cooking.
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 639 mg | (16 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 122 mg |
Ingredients
- Ingredients
- 500 grams Chinese Egg noodle
- salt
- 1 pc fresh ginger (about 10 grams)
- 2 garlic cloves
- 150 grams Baby corn cob
- 8 stalks cilantro
- 200 grams Snow peas
- 6 scallions
- 250 grams Tofu
- 150 milliliters Vegetable broth
- 2 Tbsps vegetable oil (Eg peanut oil)
- 1 tsp Sambal oelek
- 40 grams Cashews
- 3 Tbsps soy sauce
- peppers
Kitchen utensils
Preparation steps
Cook the noodles in boiling salted water until al dente. Rinse and drain in a sieve.
While the noodles are cooking, peel ginger and grate finely. Peel and crush the garlic using the back of a heavy knife.
Rinse baby corn, pat dry and halve lengthwise. Rinse cilantro, pat dry and chop the leaves coarsely.
Trim, rinse, drain and halve snow peas diagonally using a knife. Trim scallions, rinse and chop diagonally into rings.
Pat tofu dry and cut into 2 cm (approximately 3/4-inch) cubes. Heat the vegetable broth in a small pot.
Heat oil in a wok. Add sambal oelek, ginger and garlic. Sauté for 1-2 minutes. Then, add tofu, scallions and baby corn and cook for an additional 2-3 minutes.
Add snow peas, noodles and cashews. Cook the mixture for another 2-3 minutes over high heat, stirring constantly.
Add soy sauce and broth to noodle mixture and bring to a quick boil. Remove from heat, stir in chopped cilantro, season with pepper and serve immediately.
