Asian Noodles with Shrimp
(3 votes)
(3 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
451
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 walnut sized pc ginger
- 2 garlic cloves
- 1 onion
- 300 grams Savoy cabbage
- 300 grams medium sized shrimp with tails, ready to cook (fresh or frozen)
- 2 Tbsps soy sauce
- 2 Tbsps Fish sauce
- 200 milliliters Instant Vegetable broth
- 300 grams Asian Egg noodle
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Peel the ginger, garlic and onion and chop finely. Rinse the Savoy cabbage and cut into fine strips. Rinse the shrimp and pat dry. Mix together the soy sauce, fish sauce and broth.
2.
Cook the noodles according to package directions, then drain, rinse and drain again.
3.
Heat the oil in a large wok. Fry the shrimp for 1-2 minutes. Sprinkle with half of the ginger, garlic and onions and fry for another 1-2 minutes. Remove the shrimp and set aside.
4.
Add the cabbage to the wok with the remaining ginger, garlic and onions. Sauté for 2-3 minutes while stirring. Pour the broth mixture into the wok and season to taste. Fold in the shrimp and noodles, allow to warm and serve immediately.
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