Cellophane Noodles with Shrimp and Bok Choy
Nutritional values
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 167.4 μg | (279 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 42.6 μg | (95 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 483 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 55 g |
Ingredients
- Ingredients
- 9 ozs Glass noodles
- 12 raw shrimp (shell-on)
- 1 red Pepperoncini
- 1 yellow Bell pepper
- 6 garlic cloves
- 14 ozs Bok Choy
- salt
- 3 Tbsps sesame oil
- 3 Tbsps olive oil
- freshly ground peppers
- 4 Tbsps soy sauce
- fresh Chervil
Preparation steps
Soak the cellophane noodles for 20 minutes in cold water. Rinse the shrimp and pat dry. Skewer 3 shrimp onto 4 wooden skewers. Rinse, trim, and slice the pepperoncino. Rinse and halve the pepper. Trim the pepper, and julienne. Peel the garlic. Halve 4 cloves, and finely chop the rest. Rinse the bok choy, and halve lengthwise.
Cook the cellophane noodles in boiling salted water for 2-3 mintues until al dente. Drain the noodles and rinse under cold water. Heat the sesame oil in a wok or a large skillet. Ad the pepperoncino, peppers, and chopped garlic, and stir fry for 2-3 minutes. Heat the olive oil in a second pan. Add the shrimp skewers and the remaining garlic, and sauté on all sides for 4 minutes. Season the shrimp skewers to taste with salt and pepper. Mix the bok choy and cellophane noodles to the wok, stirring sontantly. Add the soy sauce, and mix until combined. Transfer to plates, top with the shrimp skewers, and garnish with the fresh chervil.
