Asian Noodles with Vegetables and Seafood

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Asian Noodles with Vegetables and Seafood
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
631
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie631 cal.(30 %)
Protein25 g(26 %)
Fat24 g(21 %)
Carbohydrates77 g(51 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D12 μg(60 %)
Vitamin E5.3 mg(44 %)
Vitamin K15.1 μg(25 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.5 mg(36 %)
Folate132 μg(44 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂12 μg(400 %)
Vitamin C143 mg(151 %)
Potassium869 mg(22 %)
Calcium94 mg(9 %)
Magnesium128 mg(43 %)
Iron9.2 mg(61 %)
Iodine228 μg(114 %)
Zinc4.6 mg(58 %)
Saturated fatty acids4.3 g
Uric acid193 mg
Cholesterol189 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
300 grams Wide rice noodle
2 Limes
1 Mandarin orange
1 handful mint
2 red Bell pepper
1 red onion
4 Tbsps sesame oil (light)
600 grams mixed Shellfish (ready to cook and cleaned, such as king prawns, mussels, squid tubes, mini-octopuses)
1 Tbsp soy sauce (light)
peppers
Red pepper flakes
salt
4 Tbsps roasted Cashews (unsalted)
How healthy are the main ingredients?
Cashewsesame oilmintsoy sauceLimeonion

Preparation steps

1.

Cook the noodles according to the package. Drain and put to the side.

2.

Squeeze juice from 1 lime.  Quarter the second lime and put aside. Squeeze the juice of the mandarin orange. Rinse the mint, shake dry and pluck off the leaves. Rinse the bell peppers and cut into thin strips. Peel the onion and also cut into strips.

3.

Heat 2 tablespoons of oil in a wok and fry the onions and peppers in it. Rinse the seafood, drain well and add the vegetables. Fry together for 2-3 minutes. Then stir in the noodles and cook for another 1-2 minutes. Season with lime juice and abrasion, mandarin juice, soy sauce, pepper and red pepper flakes. Possibly season with a little salt. Add the mint and cashews and serve with a lime quarter.