Chinese Egg Noodles with Beef
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
502
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Chinese Egg noodle
- 400 grams Beef (For pan-frying)
- 3 garlic cloves
- 300 grams Savoy cabbage
- 2 Red Bell pepper
- 2 scallions
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 125 milliliters Vegetable broth
- 3 Tbsps soy sauce
- 2 tsps Sesame seeds
Preparation steps
1.
Cook noodles in salted boiling water, according to package directions. Drain, rinse and let drain.
2.
Cut beef into thin bite-sized pieces.
3.
Peel garlic and cut into slices.
4.
Rinse cabbage leaves and cut into strips.
5.
Rinse and halve peppers, remove seeds and ribs and cut into small pieces.
6.
Rinse, trim and cut scallions crosswise into rings.
7.
Sauté garlic briefly in hot oil. Add beef, peppers and cabbage. Reduce heat and sauté briefly, but do not let brown. Add vegetable broth and soy sauce, cover and simmer about 4 minutes over low heat. Add scallions, cover and cook 4 minutes more. Finally, stir in egg noodles until warmed through. Serve sprinkled with sesame seeds.
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