Egg Noodles with Mixed Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
334
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 337 mg | (8 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Smoked tofu
- 1 Red paprika
- 1 green paprika
- 1 stalk Celery
- 1 shallot
- 1 tsp Wok spice
- ½ tsp Curry
- 1 stalk Lemongrass
- 1 garlic clove
- 1 Tbsp sesame oil
- 150 milliliters Vegetable broth
- 2 Tbsps Lime juice
- 250 grams Chinese Egg noodle
- 1 bunch Thai basil
- 4 Tbsps soy sauce
Preparation steps
1.
Rinse, trim, and thinly slice the peppers and celery. Dry the tofu and cut into cubes. Peel and finely dice the shallot and garlic. Rinse and finely chop the lemongrass. Cook the noodles in boiling salted water according to the package directions.
2.
Sauté the garlic and shallot in the sesame oil. Add the peppers, celery, and tofu, and cook for 3 minutes stirring constantly. Add curry powder, lemongrass, wok spice, soy sauce, vegetabl broth, and lime juice. Season to taste. Drain the noodles, mix into the vegetables, and toss until combined. Garnish with the thai basil, and serve.
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