Egg Noodles with Vegetables and Tofu
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Chinese Egg noodle
- 2 garlic cloves
- 3 scallions
- 250 grams Tofu
- 1 yellow Bell pepper
- 2 carrots
- 150 grams fresh soybean sprout
- 2 Tbsps vegetable oil
- 2 tsps freshly grated ginger
- 4 Tbsps light soy sauce
- 1 tsp cane sugar
Preparation steps
1.
Cook the noodles in boiling salted water until al dente. Drain, rinse in cold water and drain again. Peel garlic and chop finely. Trim scallions, rinse and cut diagonally into small pieces. Cut the tofu into cubes. Rinse the bell pepper, trim, cut in half, remove seeds and remove the white ribs. Cut into very thin strips.
2.
Peel carrots and finely grate. Rinse the sprouts. Heat the oil in a wok and add the garlic, ginger, scallions and tofu. Stir-fry for about 1 minute. Add bell pepper and carrots and fry for another 2 minutes, stirring.
3.
Pour in soy sauce and broth, stir in the sugar and cook covered for 1-2 minutes over low heat. Stir in the noodles and bean sprouts and heat through. Serve in small bowls.
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