2 Serves
89 Mins
10 g
67 g
15 g
Soak the rice vermicelli in boiling water until tender, then drain using a colander.
Ingredients, vitamins, and health benefits
Hot Water
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Vitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
44 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
424 mg / 4,700 mgSodium
1089 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Heat vegetable oil in a frying pan and fry the tofu until golden brown, then remove and set aside.
Using a mortar and pestle, grind the peanuts, garlic, and chili peppers into a smooth paste, then stir in the sweet soy sauce and a splash of hot water to reach the desired consistency.
Assemble the dish by placing the noodles, fried tofu, and fresh bean sprouts on a plate, then pour the prepared peanut sauce generously over the top.
Vegetable Oil
Garlic
Chili Pepper
Vitamin A
13 µg / 900 µgVitamin C
56 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
44 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
424 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g5
g33
g
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BhutaneseZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
60 µg / 55 µgAlcohol
0 g.jpg)
