Asian Carrot Noodles
Asian carrot noodles - Epicurean cuisine for low carb fans
Healthy, because
Even smarter
Nutritional values
Red cabbage convinces with a lot of vitamin K, which makes the blood thinner and prevents clots. This keeps the heart and circulation healthy. Carrots are a delicious winter alternative to zucchini for making low-carb pasta.
In summer and early autumn, when fresh zucchini flood gardens and market stalls, you can also use them to make the delicious vegetable pasta. The cashews can be replaced with almonds or walnuts, for example.
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 71.2 μg | (119 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,101 mg | (28 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 Tbsps Sesame seeds
- 3 ½ ozs Cashews
- 4 carrots
- 12 ozs Red cabbage
- 3 ozs Leeks (1 small stalk; or 2 scallions)
- 2 garlic cloves
- 2 Tbsps ginger roots
- 6 ozs button Mushroom
- 7 ozs Smoked tofu
- 2 Tbsps Canola oil
- 1 generous pinch salt
- 1 pinch peppers
- 1 generous pinch Raw cane sugar
- 1 pinch Chili powder
- 1 Tbsp soy sauce
- 7 ozs Vegetable broth
Kitchen utensils
Preparation steps
Toast sesame seeds and cashews in a hot pan without fat over medium heat for 3 minutes. Set aside and allow to cool.
Meanwhile, peel and clean carrots and cut into thin strips with a spiral slicer. Clean red cabbage, wash and slice into fine strips. Clean, wash and cut leeks into rings about 1/4" wide. Peel garlic and ginger and finely dice everything. Clean mushrooms and cut into slices. Dice the tofu.
Heat 1 tablespoon oil in a frying pan. Fry tofu and mushrooms in it over medium heat until lightly browned all around, then remove from pan. Heat remaining oil in it. Add garlic and ginger and stir-fry over medium heat for 2 minutes.
Add carrot noodles, red cabbage and leek and sauté for 2 minutes, turning. Season everything lightly with salt, pepper, sugar and 1 pinch of chili powder, then deglaze with soy sauce and broth and let everything boil down for 5-10 minutes so that the carrots are cooked.
Mix in cashews, tofu and mushrooms, heat everything again briefly, season vegetable pan and top with the toasted sesame seeds.
