Vegan Noodle Bowl
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 342 mg | (9 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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 ozs 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
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.
lunch seasonal
