Thai Noodle Tofu Pan with Nuts and Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 58.4 μg | (97 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 574 mg | (14 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 350 grams wide Rice noodles
- salt
- 2 garlic cloves
- 4 scallions
- 1 red chili pepper
- 1 pc fresh ginger (about 2 cm)
- 300 grams Tofu
- 200 grams Mung bean sprouts
- 1 handful fresh cilantro
- 60 grams Cashews
- 3 eggs
- 4 Tbsps soy sauce
- 2 Tbsps soybean oil
- 1 Lime (juice)
Preparation steps
Cook rice noodles according to package instructions. Then drain, rinse with cold water and drain again. Peel garlic and chop. Rinse and trim scallions and cut diagonally into pieces. Rinse chili pepper, remove seeds and cut into thin rings. Peel ginger and grate. Cut tofu into cubes about 2-3 cm (approximately 3/4-1 inch). Rinse bean sprouts in a colander and drain. Rinse cilantro, shake dry and pluck off the leaves. Toast nuts in a dry frying pan until fragrant, then allow to cool and chop.
Whisk eggs in a bowl with 1 tablespoon soy sauce. Heat 1 tablespoon oil in a pan, add egg mixture and let thicken for about 2 minutes. Fry an additional 1-2 minutes, then remove from pan and cut into strips. Heat remaining oil in a pan and fry tofu cubes. Add chili pepper, garlic, ginger and scallions and fry for about 1 minute. Add noodles, bean sprouts and egg strips and allow to warm. Season with soy sauce and lime juice. Divide between bowls, sprinkle with nuts and serve garnished with cilantro.
