Beef, Ham and Shrimp Noodle Stir-Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 43.6 μg | (73 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 317 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 250 grams Asian Pasta
- 400 grams Steak fillet
- 2 Tbsps dark soy sauce
- peppers
- 2 Tbsps clarified butter
- 3 Red Hungarian wax peppers
- 200 grams frozen Peas
- 1 red onion
- 1 garlic clove
- 1 tsp yellow Thai curry paste
- 50 milliliters Vegetable broth
- 50 milliliters Coconut milk (unsweetened)
- 2 Tbsps Oyster sauce
- 2 eggs
- 1 tsp sesame oil
- 50 grams ham (sliced)
- 200 grams shrimp (peeled, deveined)
- Fish sauce (to taste)
- parsley (for serving)
Preparation steps
Cook the noodles according to the package directions then drain. Cut the meat into small pieces and marinate for 15 minutes in soy sauce seasoned with pepper. Melt the butter in a wok and sear the meat until browned on all sides. Wrap in aluminum foil and set aside in a preheated oven at 80°C (approximately 175°F). Rinse the peppers, trim, remove the seeds and cut into strips.
Thaw the peas. Peel the onion and garlic. Cut the onion into thin strips and finely chop the garlic. Add to the wok and sauté until softened. Stir in the curry paste then deglaze with stock. Bring to a boil and pour in the coconut milk and oyster sauce.
Whisk the eggs in a bowl then cook in a pan with the sesame oil. Cut the ham into strips and add to the vegetables along with the shrimp. Sauté for 2 minutes then return the meat to the wok and season with fish sauce. Add the scrambled eggs and noodles and toss to combine. Serve garnished with parsley.
