Ingredients
Utensils
Stovetop, Pot (small), Peeler
recipe
Step 1
Cook the noodles according to the instructions on the package.
Step 2
While the noodles are cooking, wash the zucchini and cut them into long, thin strips using a vegetable peeler.
Step 3
Once the noodles have finished cooking, drain and rinse under cold water.
Step 4
In a large bowl, combine the noodles, zucchini strips, sesame oil and soy sauce.
Step 5
Optional: add some finely chopped shallot.
Step 6
Add the chopped cilantro, salt and pepper.
Step 7
Optional: Add a few teaspoons of sesame seeds.
Step 8
Mix together, serve and enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 480 cal. |
| Fat | 17 g |
| Carbohydrates | 74 g |
| Protein | 9 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Asian noodle salad with zucchini" contains 480 Energy, 17 g of Fat, 74 g of Carbohydrates, 9 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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