Veggie Noodle Bowl

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Veggie Noodle Bowl
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
398
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 kcal(19 %)
Protein6.78 g(7 %)
Fat15.12 g(13 %)
Carbohydrates60.91 g(41 %)
Sugar added2.91 g(12 %)
Roughage6.02 g(20 %)
Vitamin A400.35 mg(50,044 %)
Vitamin D0 μg(0 %)
Vitamin E1.89 mg(16 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.41 mg(28 %)
Vitamin B₆0.4 mg(29 %)
Folate145.11 μg(48 %)
Pantothenic acid0.55 mg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C180.4 mg(190 %)
Potassium713.22 mg(18 %)
Calcium130.39 mg(13 %)
Magnesium51.42 mg(17 %)
Iron6.05 mg(40 %)
Zinc0.88 mg(11 %)
Saturated fatty acids2.41 g
Cholesterol0 mg

Ingredients

for
4
For the pickled vegetables
4 cups chinese Cabbage shredded)
2 teaspoons soft brown sugar
1 tablespoon Nut oil
1 teaspoon black peppercorns
2 dried, red chile peppers
1 large carrot (cut into thin shreds)
7 ounces Bean sprout
2 tablespoons Rice vinegar
For the noodles
6 ounces cellophane noodle
2 tablespoons Nut oil
3 cloves garlic (crushes)
1 tablespoon fresh ginger (peeled and grated)
4 shallots (finely chopped)
2 teaspoons yellow Bean sauce
2 teaspoons light soy sauce
2 teaspoons soft brown sugar
2 tablespoons Rice wine (or dry sherry)
2 teaspoons Chili oil
To garnish
2 tablespoons Sesame seeds
1 red chile pepper (seeds removed and finely chopped)
How healthy are the main ingredients?
CabbageBean sproutSesame seedsgarlicgingersoy sauce

Preparation steps

1.
Put the cabbage into a bowl with the sugar and 2 tsp sea salt. Cover and marinate for 1 hour.
2.
Heat the oil in a small skillet (frying pan), add the peppercorns and dried chillies. Cook for 45 seconds or until chili peppers and peppercorn begin to char.
3.
Strain the oil into a bowl, discarding peppercorns and chillies.
4.
Strain the cabbage, pressing out as much water as possible with a masher.
5.
Add the cabbage to the seasoned oil with the carrots, beansprouts and vinegar. Cover and chill for 1 hour.
6.
For the noodles; soak in a large bowl of warm water for 15 minutes. When softened, drain the noodles.
7.
Heat the groundnut oil in a wok or skillet. Add the garlic, ginger, shallot and chilli bean sauce and stir fry for a few seconds..
8.
Add the vegetables and noodles and stir fry for about 2 minutes.
9.
Stir in the soy sauce, sugar, rice wine and chilli oil and continue cooking the mixture over a gentle heat for about 5 minutes.
10.
Serve sprinkled with sesame seeds and garnished with chopped red chilli.