Recipes · Burmese · Salads
Khauk Swè Thoke (Burmese Noodle Salad)
One serving has 578 kcal and 20 g protein, and at least a fifth of a woman's daily need of selenium (123%), thiamin (96%), vitamin K (92%), manganese (78%), folate (73%) and niacin (68%). Ready in 25 minutes.
- Preparation: 15 min
- Cooking: 10 min
- Makes: 1 serving (238 g)
- Difficulty: Easy
- Diets: Pescatarian, Dairy-free
- Contains: egg, fish, gluten, peanut
Ingredients
- 80 g Egg noodles, dry
- 40 g Cabbage, green, raw
- 30 g Bean sprouts, raw
- 20 g Shallots, raw
- 6 g Garlic, raw
- 12 g Peanuts, roasted
- 8 g Fish sauce
- 10 g Lime juice
- 2 g Chili powder
- 12 g Vegetable oil
- 10 g Chickpea flour (besan)
- 8 g Scallions, raw
Method
- Boil the noodles until just tender, then drain, rinse briefly in cold water and toss with a little of the oil so they don't stick.
- Fry the sliced shallots and garlic in the remaining oil until golden and crisp; set aside with the flavoured oil.
- Toast the chickpea flour in a dry pan over low heat for 2-3 minutes, stirring constantly, until it smells nutty and turns a shade darker.
- In a large bowl, toss the noodles with the fish sauce, lime juice, chili powder and toasted chickpea flour until well coated.
- Add the shredded cabbage and bean sprouts and toss again, then top with the fried shallots, garlic, crushed peanuts and scallion before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 578 kcal | 27% |
| Carbohydrates | 77.5 g | |
| Water | 114 mL | |
| Fiber | 8 g | 27% |
| Protein | 19.7 g | 41% |
| Tryptophan | 0.16 g | |
| Threonine | 0.52 g | |
| Isoleucine | 0.67 g | |
| Leucine | 1.2 g | |
| Lysine | 0.57 g | |
| Methionine | 0.28 g | |
| Cystine | 0.29 g | |
| Phenylalanine | 0.83 g | |
| Tyrosine | 0.4 g | |
| Valine | 0.78 g | |
| Histidine | 0.43 g | |
| Fat | 22.6 g | |
| Monounsaturated | 7.1 g | |
| Polyunsaturated | 9.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8.7 g | |
| Saturated | 3.9 g | |
| Trans-Fats | 0.13 g | |
| Cholesterol | 67.2 mg | |
| Calcium | 94.8 mg | 9% |
| Copper | 0.51 mg | 57% |
| Iron | 5.2 mg | 29% |
| Magnesium | 121 mg | 39% |
| Manganese | 1.4 mg | 78% |
| Phosphorus | 327 mg | 47% |
| Potassium | 655 mg | 14% |
| Selenium | 67.6 µg | 123% |
| Sodium | 723 mg | |
| Zinc | 2.6 mg | 33% |
| Thiamin (vitamin B1) | 1.1 mg | 96% |
| Riboflavin (vitamin B2) | 0.47 mg | 43% |
| Niacin (vitamin B3) | 9.5 mg | 68% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 25% |
| Pyridoxine (vitamin B6) | 0.58 mg | 45% |
| Folate (vitamin B9) | 293 µg | 73% |
| Cobalamin (vitamin B12) | 0.27 µg | 11% |
| Choline | 86.3 mg | 20% |
| Vitamin A | 50.3 µg | 7% |
| Vitamin C | 26.6 mg | 36% |
| Vitamin D (D2 + D3) | 8.8 IU | 1% |
| Vitamin E | 2.9 mg | 19% |
| Vitamin K | 82.7 µg | 92% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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