Vegan Noodle Bowl

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Vegan Noodle Bowl
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
409
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie409 kcal(19 %)
Protein2.92 g(3 %)
Fat13.73 g(12 %)
Carbohydrates69.7 g(46 %)
Sugar added0 g(0 %)
Roughage0.94 g(3 %)
Vitamin A350.18 mg(43,773 %)
Vitamin D0 μg(0 %)
Vitamin E2.57 mg(21 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.3 mg(3 %)
Vitamin B₆0.08 mg(6 %)
Folate11.76 μg(4 %)
Pantothenic acid0.1 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10.27 mg(11 %)
Potassium130.23 mg(3 %)
Calcium55.72 mg(6 %)
Magnesium10.38 mg(3 %)
Iron1.6 mg(11 %)
Zinc3.46 mg(43 %)
Saturated fatty acids2.33 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 large carrot (peeled and sliced thinly on a mandolin to 1mm thickness)
1 zucchini (sliced thinly on a mandolin to 1mm thickness)
cilantro
11 ounces vermicelli Soy noodle (cooked as per package instructions)
¼ cup light soy sauce (vegan)
¼ cup Peanut oil
Limes (juiced from one lime)
Black pepper
How healthy are the main ingredients?
soy saucecarrotzucchiniLime

Preparation steps

1.
Heat the groundnut oil in a large wok over a moderate heat until hot. Stir-fry the courgette and carrot for 1-2 minutes.
2.
Add the noodles to the wok and toss well to combine. Season to taste with the lime juice, soy sauce and black pepper.
3.
Spoon into serving bowls and garnish with the coriander leaves. Serve immediately.
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