Asian Noodle Soup with Shrimp
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 139 μg | (70 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 scallions
- 50 grams soybean sprout
- 1 l Vegetable broth (from a jar)
- 2 Tbsps Lime juice
- 1 tsp sesame oil
- 12 Cocktail shrimp
- 120 grams Chinese Egg noodle
- ½ bunch cilantro
- 1 tsp minced Lemongrass
- 2 Tbsps Rice wine
- salt
- peppers
- ½ tsp Sambal oelek
Preparation steps
1.
Rinse and dry scallions, trim ends and cut into thin rings. Rinse bean sprouts. Heat vegetable broth and cook noodles on medium heat for 3 minutes. Add lemongrass, scallions, bean sprouts, sesame oil, rice wine, Sambal Olek and lime juice.
2.
Season with salt and pepper and cook for another 5 minutes. Rinse cocktail shrimp, pat dry, add to the soup and simmer for 3 minutes. Rinse and dry cilantro, pluck off leaves. Season soup to taste and pour into bowls. Sprinkle with cilantro leaves and serve.
