Fried Noodles with Shrimp
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
471
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 39.22 g | (40 %) | ||
| Fat | 16.11 g | (14 %) | ||
| Carbohydrates | 47.27 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.68 g | (6 %) |
more nutritional values
| Vitamin A | 883.47 mg | (110,434 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.54 mg | (21 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 5.89 mg | (49 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 31.16 μg | (10 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44.08 mg | (46 %) | ||
| Potassium | 536.69 mg | (13 %) | ||
| Calcium | 144.38 mg | (14 %) | ||
| Magnesium | 133.02 mg | (44 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Zinc | 3.81 mg | (48 %) | ||
| Saturated fatty acids | 2.67 g | |||
| Cholesterol | 236.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Asian Wheat noodle
- 2 handfuls Fenugreek (or other spicy green)
- 30 grams ginger
- 1 garlic clove
- 1 little green chili pepper
- 200 grams carrots
- 4 Tbsps Peanut oil
- 500 grams shrimp (peeled and deveined, with tails)
- salt
- cayenne pepper
- 3 Tbsps Lime juice
- 1 pinch ground cilantro
Preparation steps
1.
Cook noodles according to package instructions. Drain well and cut into smaller pieces with scissors, if desired.
2.
Rinse, clean and shake fenugreek greens dry. Peel and finely chop ginger and garlic. Rinse and halve chile, remove seeds and ribs, and finely chop. Peel carrot and cut into matchsticks.
3.
Heat oil in a wok or large frying pan. Add ginger, garlic, and chile and stir-fry briefly. Rinse and pat shrimp dry. Add shrimp to an and stir-fry about one minute. Add noodles and stir-fry until warmed through. Season with salt and pepper, sprinkle with lime juice and ground coriander. Fold in fenugreek greens.
4.
Let cool if desired, transfer to storage containers and reheat or enjoy cold for lunch.
