Vegan Rice Noodle Bowl
Vegan Rice Noodle Bowl - Full plant power in spherical form
Healthy, because
Even smarter
Nutritional values
In Shiitake mushrooms contain triterpenes. They inhibit the release of histamine, which reduces allergy symptoms.
The vegetable balls are not only suitable for the rice noodle bowl, but also go perfectly with salads or bowls with rice. You can make a few more vegetable balls and freeze them - so you always have some ready for a delicious dish with an extra portion of vegetables! Rice noodles can usually be found in regular supermarkets as well, often in the Asian section or alternatively in Asian stores. If you can't find rice noodles, the rice noodle bowl can also be made with regular noodles.
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 112 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 152.7 μg | (255 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 29.9 μg | (66 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 ½ ozs dried shiitake mushrooms
- 23 ozs Rice noodles
- 2 young carrots (3-4 ounces)
- 2 onions
- 9 ozs Green cabbage
- salt
- 4 ¼ ozs Bread flour
- 2 ozs cornstarch
- 6 Tbsps Canola oil (For baking)
- 3 ½ ozs Vegetable broth
- 3 ½ ozs soy sauce
- 8 ozs frozen Peas
Preparation steps
Soak shiitake mushrooms in 14 ounces of hot water for approx. 30 minutes. Meanwhile, soak rice noodles in cold water for 5 minutes, drain and drain again. Peel and coarsely dice carrots and onions. Clean, wash, drain and roughly chop white cabbage.
Finely chop vegetables in a blender, place in a bowl, and knead with 1 tsp salt until liquid comes out. Mix in flour and 3 Tablespoons cornstarch. Form 20 balls from the vegetable mixture with wet hands and fry in batches in hot rapeseed oil for 4-5 minutes until golden brown. Remove with a slotted spoon and drain on kitchen paper.
Drain and squeeze mushrooms, reserving the liquid. Cut mushrooms into slices. Mix remaining cornstarch with some mushroom water. Boil remaining mushroom water with broth and soy sauce in a pot. Pour in mixed starch and boil for 1 minute, then set aside.
In a saucepan, bring plenty of water to a boil, add salt and cook rice noodles and mushrooms in it for 3-4 minutes. Add peas, cook for another 1-2 minutes, then drain and divide among 4 bowls.
Heat vegetable balls in sauce over medium heat for 3 minutes and spread everything over noodles and peas. Serve rice noodle bowl.
