This recipe has Sodium as 106% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.9% of RDA
• Calories: 35.6% of RDA
• Carbs: 38.4% of RDA
• Fat (total lipid): 36.6% of RDA
• Fiber: 64.9% of RDA
• Fructose: 2.7% of RDA
• Protein: 23.2% of RDA
• Sodium: 106% of RDA
• Sugar: 58.1% of RDA
• Vitamin A (IU): 67.0% of RDA
• Vitamin B6: 50.5% of RDA
• Vitamin C: 159% of RDA
• Iron: 3.4% of RDA
• Magnesium: 52.9% of RDA
• Manganese: 31.9% of RDA
• Niacin: 35.3% of RDA
• Potassium: 44.8% of RDA
• Zinc: 22.0% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Set a medium pot of water to boil for rice noodles. Cook them until just al dente, drain, rinse, and set aside. Drizzle with a tsp of oil if desired and toss to prevent noodles from sticking together. You can proceed with the following steps while the noodles are cooking.
2.
In a small bowl, whisk together the soy sauce, sugar, lime juice, and ketchup. Set aside.
3.
In a skillet, heat 1 Tbsp of oil on medium heat (or omit if you prefer) and saute shallot or onion, garlic, and chili pepper for 3-4 minutes until lightly browning. Add mung bean sprouts, green onions, and half of sauce mixture. Toss well and let cook one minute more. Transfer veggies to a large bowl and set aside.
4.
Add cooked rice noodles to same skillet and toss with remaining sauce, salt, cilantro, and basil and mix together well. Add rice noodles to veggie bowl and toss together like making a salad.
5.
Add peanuts to skillet to gently toast and warm. Cook them on medium heat until turning golden, about 2-3 minutes. Sprinkle atop noodle bowl along with diced avocado, and additional chopped basil and cilantro if desired. Drizzle with extra lime juice, or serve with a wedge of lime. Season to taste with salt and pepper.
NOTES, TIPS, TRICKS, HINTS, ETC:
This recipe is versatile, flavorful, and not at all hard to prepare. You can spice it up or down by changing the quantity of chili pepper used, add baked or fried tofu if you wish, even change the veggies depending on what you have on hand or what’s in season.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 712
Protein 26.1 g
Carbohydrates 105 g
Iron 0.64 mg
Fiber 18.2 g
Calcium 19.1 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
