Asian Shrimp Noodle Bowl
Asian Shrimp Noodle Bowl - Like a culinary trip to Asia
Healthy, because
Even smarter
Nutritional values
For proper functioning, the thyroid gland requires iodine. Shrimp contain relatively high levels of this trace element. The pungent agent capsaicin from chili peppers not only gets a sluggish intestine going but also comes up trumps as a true fat burner. The hotter the pod, the greater the effect.
Asian rice noodles also taste really good in the vegetarian version: Simply replace the shrimp with tofu cubes. If you want it to be vegan, you can also replace the honey with agave syrup or rice syrup.
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 garlic cloves
- 22 ozs shrimp (ready to cook, peeled except for the tail segment).
- 3 Tbsps sesame oil
- 3 tsps honey
- 4 scallions
- 1 red chili pepper
- ¾ oz ginger roots
- 7 ozs Wide rice noodle
- 2 Tbsps soy sauce
- salt
- peppers
- 2 tsps Sesame seeds
Preparation steps
Peel and finely dice garlic. Rinse the shrimp and drain. Place in a shallow dish with 1 tablespoon sesame oil, honey and garlic, mix well and leave for about 15 minutes.
In the meantime, clean and wash the spring onions and cut the light parts into 1-inch long pieces; cut the green diagonally into narrow rings. Clean the chili pepper, wash, and cut diagonally into fine rings, removing the seeds if desired. Peel ginger and cut it into thin slices. Prepare rice noodles according to package instructions.
Heat the remaining sesame oil in a frying pan. Sauté spring onion pieces in it for approx. 3 minutes over medium heat. Remove shrimp from marinade and add to the pan with half of the chili rings and ginger and sauté, turning, for about 3 minutes.
Mix in honey marinade, soy sauce and rice noodles and heat everything again briefly. Then season to taste with salt and pepper. Divide Asian rice noodles on plates and sprinkle with spring onion greens, chili rings and sesame seeds.
