Noodle Stir-fry with Vegetables and Scallops
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 30.03 g | (31 %) | ||
| Fat | 17.77 g | (15 %) | ||
| Carbohydrates | 54.82 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.42 g | (8 %) |
more nutritional values
| Vitamin A | 571.68 mg | (71,460 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.05 mg | (17 %) | ||
| Vitamin B₁ | 0.56 mg | (56 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 7.71 mg | (64 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 186.64 μg | (62 %) | ||
| Pantothenic acid | 0.72 mg | (12 %) | ||
| Biotin | 0.26 μg | (1 %) | ||
| Vitamin B₁₂ | 1.87 μg | (62 %) | ||
| Vitamin C | 72.82 mg | (77 %) | ||
| Potassium | 536.36 mg | (13 %) | ||
| Calcium | 57.78 mg | (6 %) | ||
| Magnesium | 52.08 mg | (17 %) | ||
| Iron | 3.26 mg | (22 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 1.66 mg | (21 %) | ||
| Saturated fatty acids | 3.33 g | |||
| Cholesterol | 112.03 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the noodles
- 250 grams Chinese Egg noodle
- 2 Tbsps vegetable oil
- 2 Tbsps soy sauce
- 2 Tbsps Oyster sauce
- salt (and pepper)
- For the scallops
- 12 clean, trimmed Scallop
- 2 Tbsps vegetable oil
- Orange zest (for garnish)
Preparation steps
1.
Bring a large pot of water to a boil, add noodles and cook for 4 minutes. Drain well.
2.
Heat the oil in a wok, then add the noodles and mix with the oyster sauce and soy sauce; stir-fry for 3 minutes. Season with salt and pepper.
3.
Cut broccoli florets smaller, if necessary. Peel the carrot and cut into matchsticks. Rinse the scallions and cut diagonally into rings.
4.
Cook the vegetables in boiling salted water for about 4 minutes, then drain.
5.
Rinse the scallops, pat dry, season with salt and pepper and fry in hot oil for 2 minutes on each side.
6.
Place the noodles with vegetables on a plate, top with scallops and serve garnished with orange zest.
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