Asian-Style Noodle Soup with Vegetables and Shrimp
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
181
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 15.36 g | (16 %) | ||
| Fat | 1.77 g | (2 %) | ||
| Carbohydrates | 26.21 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.11 g | (7 %) |
more nutritional values
| Vitamin A | 912.2 mg | (114,025 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.65 mg | (5 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 2.16 mg | (18 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 101.84 μg | (34 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Biotin | 0.41 μg | (1 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 65.76 mg | (69 %) | ||
| Potassium | 355.64 mg | (9 %) | ||
| Calcium | 73.01 mg | (7 %) | ||
| Magnesium | 48.82 mg | (16 %) | ||
| Iron | 2.23 mg | (15 %) | ||
| Iodine | 0.65 μg | (0 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.49 g | |||
| Cholesterol | 105.7 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Chinese Egg noodle
- salt
- 750 milliliters Chicken broth
- 2 Lemongrass
- 2 fresh red chili peppers
- 3 scallions
- 2 small carrots
- 1 handful Spinach
- 1 tsp fine ginger
- 150 grams raw, peeled shrimp
- 1 Tbsp Fish sauce
Preparation steps
1.
Cook the noodles in boiling salted water according to package directions, then drain.
2.
Bring the chicken broth to a boil. Chop the lemongrass and chilies finely, rinse and trim the scallions and cut with the white and light green diagonally into thin slices. Peel the carrot and also cut into slices. Rinse and trim the spinach. Add the ginger, remaining vegetables and shrimp to the broth and simmer for about 6-8 minutes. Add the egg noodles, briefly warm and season with fish sauce. Distribute in bowls and serve.
