Vegetables with Noodles
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 224.6 μg | (374 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 44 μg | (98 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 60 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams carrots
- salt
- 1 ½ centimeters fresh ginger
- 300 grams Napa cabbage
- ½ bunch cilantro
- 250 grams Glass noodles
- 2 Tbsps soybean oil
- dark soy sauce (to taste)
- freshly ground peppers
Preparation steps
1.
Peel carrots, cut into 4 cm (approximately 1 1/2 inch) long sticks, blanch in a pot of boiling salted water for 2 minutes, remove, rinse with cold water and drain well.
2.
Peel ginger and finely grate. Rinse cabbage, trim and cut into thin strips. Rinse cilantro, shake dry and finely chop the leaves. Place glass noodles in a bowl, pour boiling water over and leave for 10-15 minutes.
3.
In a wok, heat oil and sauté carrots with cabbage and ginger while occasionally stirring. Season to taste with soy sauce and pepper and stir in cilantro. Drain noodles and mix with vegetables in a wok. Serve immediately.
