Vegetable and Egg Noodle Stir-Fry
Vegetable and Egg Noodle Stir-Fry - A vegetarian delight with Far Eastern flavors.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 757 mg | (19 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 54 mg |
Ingredients
- Ingredients
- 1 garlic clove
- 1 pc ginger (10 grams) (approximately 1/3 ounce)
- 5 stalks cilantro
- 6 Thai basil
- 250 grams Asian Egg noodle
- salt
- 200 grams Snow peas
- 1 onion
- 2 carrots
- 1 pc Napa cabbage (200 grams) (approximately 7 ounces)
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 2 Tbsps Peanut oil
- 4 Tbsps Rice wine
- 2 Tbsps soy sauce
Preparation steps
Peel the garlic and chop finely. Peel the ginger and grate. Rinse the cilantro, shake dry and chop the leaves. Rinse the Thai basil, shake dry and pluck the leaves.
Cook the noodles according to package directions in salted water, rinse and drain.
Rinse the snow peas and trim. Peel the onion and carrots. Cut the onion into cubes and cut the carrots into sticks. Rinse the cabbage and peppers, trim and cut into strips.
Heat the peanut oil in a skillet and sauté the garlic and ginger. Add the snow peas, carrots, onions, cabbage and peppers and cook for 5 minutes, stirring. Deglaze the pan with rice wine. Sprinkle with herbs and cook for another 1-2 minutes, stirring.
Add the drained pasta and soy sauce and toss to combine. Season with salt.
