Asian Noodle Salad with Tuna
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
542
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 665 mg | (17 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Rice noodles
- 100 grams Snow peas
- 1 large carrot
- 3 Tomatoes
- 1 can Corn (285 grams, drained)
- 1 can Tuna (in water, 150 grams)
- 50 grams soybean sprout
- 4 Tbsps White vinegar
- 5 Tbsps vegetable oil
- salt
- freshly ground peppers
Preparation steps
1.
Cook noodles according to package instructions until al dente. Drain and rinse in cold water, drain again.
2.
deter and drain.
3.
Rinse snow peas and trim the ends, cook in boiling salted water for 4 minutes. Drain and rinse in cold water, drain again.
4.
Peel carrot and cut into fine strips.
5.
Drain corn, drain and separate tuna.
6.
Mix noodles with all the vegetables, sprouts and tuna.
7.
Season salad with vinegar, oil, salt and pepper. Let stand for 1 hour and serve.
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