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Vietnamese Noodle Bowl

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Vietnamese Noodle Bowl
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
461
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie461 kcal(22 %)
Protein42.06 g(43 %)
Fat13.04 g(11 %)
Carbohydrates41.98 g(28 %)
Sugar added0 g(0 %)
Roughage2.22 g(7 %)
Vitamin A731.22 mg(91,403 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.48 mg(4 %)
Vitamin B₁0.53 mg(53 %)
Vitamin B₂0.31 mg(28 %)
Niacin24 mg(200 %)
Vitamin B₆0.71 mg(51 %)
Folate116.8 μg(39 %)
Pantothenic acid1.29 mg(22 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C26.43 mg(28 %)
Potassium387.83 mg(10 %)
Calcium52.53 mg(5 %)
Magnesium49.44 mg(16 %)
Iron3.62 mg(24 %)
Iodine0.22 μg(0 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.96 g
Cholesterol150.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
7 ounces
2 ¼ cups
2 tablespoons
2
carrots (julienned)
¾ inch
fresh Ginger root (peeled and finely chopped)
3
scallions (cut into rings)
3 cups
Cooked chicken (cut into bite sized pieces)
1 tablespoon
1 tablespoon
1 tablespoon
light soy sauce

Preparation steps

1.
Cook the noodles according to the directions on the packet until al dente. Quench and drain well.
2.
Blanche the mange tout in boiling salt water for about 2 min. Quench, drain well and cut in half diagonally.
3.
Heat the oil in a wok and fry the carrots, ginger and spring onions. Add the noodles and the meat, fry for a few minutes and season with the fish sauce, oyster sauce and soy sauce. Season with pepper and serve.