Coconut Shrimp with Glass Noodles
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
642
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 169.1 μg | (282 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 54.2 μg | (120 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 406 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 67 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Glass noodles (or rice noodles)
- 300 grams shrimp (ready to cook)
- 30 grams ginger (fresh)
- 2 garlic cloves
- 1 bunch Thai basil
- 400 milliliters Coconut milk (unsweetened)
- 4 Tbsps sesame oil
- salt
- 2 Tbsps light soy sauce
- 1 Tbsp Fish sauce
- 2 Tbsps freshly chopped cilantro
Preparation steps
1.
Place the glass noodles in a bowl with warm water to cover and soak until softened, about 20 minutes.
2.
Peel and finely chop the ginger and garlic. Rinse the basil, shake dry and finely chop.
3.
Heat 2 tablespoons oil in a wok or large skillet and sauté the ginger and garlic, stirring frequently until tender. Add the coconut milk and bring to a boil. Add the basil, reduce to a simmer and cook 3-4 minutes.
4.
Heat the remaining oil in a pan and sauté the shrimp until just cooked through, 1-2 minutes. Add the drained glass noodles to the pan, season with salt, soy sauce and fish sauce and cook until heated through. Divide among 4 bowls.
5.
Serve sprinkled with cilantro.
