Chinese Stir-fried Shrimp

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Chinese Stir-fried Shrimp
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
291
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie291 kcal(14 %)
Protein13.08 g(13 %)
Fat11.36 g(10 %)
Carbohydrates37.7 g(25 %)
Sugar added0 g(0 %)
Roughage3.15 g(11 %)
Vitamin A676.11 mg(84,514 %)
Vitamin D0.02 μg(0 %)
Vitamin E1.94 mg(16 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.31 mg(28 %)
Niacin5.74 mg(48 %)
Vitamin B₆0.23 mg(16 %)
Folate120.33 μg(40 %)
Pantothenic acid0.54 mg(9 %)
Biotin0.89 μg(2 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C60.61 mg(64 %)
Potassium323.86 mg(8 %)
Calcium64.41 mg(6 %)
Magnesium38.94 mg(13 %)
Iron2.2 mg(15 %)
Iodine0.15 μg(0 %)
Zinc0.72 mg(9 %)
Saturated fatty acids1.99 g
Cholesterol69.82 mg

Ingredients

for
6
Ingredients
3 cups Chinese Egg noodle
2 ¾ cups carrots (julienned)
2 ¾ cups Green beans (topped, tailed and soaked in ice water)
4 tablespoons vegetable oil (plus an extra drizzle)
3 scallions (julienned)
6 slices canned Pineapple (drained and quartered)
3 tablespoons soy sauce (plus an extra drizzle)
2 cups Bean sprout
18 large Prawn
1 ¼ inches fresh ginger (finely grated)
How healthy are the main ingredients?
carrotGreen beansBean sproutsoy sauceginger

Preparation steps

1.
Put the noodles into a large dish, cover them with boiling water and let them soak for 10 minutes.
2.
Meanwhile, blanch the carrots and green beans for 3 minutes in a pot of salted boiling water then cool them in iced water and drain.
3.
Heat 4 tablespoons of olive oil in a wok on medium heat, add the spring onions, carrots and green beans and stir-fry 2 minutes before adding the pieces of pineapple and soy sauce. Cook 2 minutes still stirring continuously.
4.
Add the drained noodles and beansprouts, season with pepper and continue cooking for 2 minutes, stirring and then pour into a warmed dish and cover.
5.
Add the prawns and add the finely grated ginger and a drizzle of oil, season with pepper and stir-fry on high for 2 minutes. Add the vegetables and noodles back to the wok and mix with the prawns. Divide the vegetables and prawns between the serving bowls, add a drizzle of soy sauce and serve immediately.