Rice Noodles with Turkey Breast
Rice noodles contain hardly any fat and still make you feel full. The peppers provide a thick portion of vitamin C and, together with celery and peanut kernels, also provide satiating fibre.
This pasta is well suited for those who cannot tolerate gluten: rice noodles do not contain this substance as a matter of principle.
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 265 mg | (279 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 4 ozs Rice noodles (noodles)
- salt
- 3 red Bell pepper
- 2 onions (each 50 grams)
- 4 ozs Celery
- 4 ozs turkey breasts
- 2 Limes
- 2 Tbsps Canola oil
- 1 oz Shelled peanut (unsalted)
- ½ tsp Sambal oelek
- 2 sprigs Basil
- ¼ cup Vegetable broth
- 2 tsps brown cane sugar
Preparation steps
Soak noodles in boiling salted water according to package instructions pour into a sieve and allow to drain.
Halve the bell peppers, remove seeds, rinse and cut into short strips. Peel onions, halve and slice into strips.
Rinse celery, dethread if necessary and cut diagonally into thin slices.
Rinse turkey and pat dry with paper towels. Cut into thin slices.
Rinse limes in hot water, wipe dry and grate the zest of 1 lime. Cut both limes in half and squeeze.
Heat 1 tablespoon canola oil in a skillet. Add turkey breast and cook over medium to high heat for 2 minutes while stirring. Transfer to a plate and mix with salt and lime zest.
Chop peanuts finely and fry briefly in the oil that remains in the skillet.
Put the remaining oil in the skillet and heat. Sauté onions in it at low heat for 2 minutes, stirring.
Add celery and bell peppers and cook over medium heat about 8 minutes while stirring. Season with salt and sambal oelek.
Rinse basil, shake dry, pluck leaves and cut into strips.
Add noodles, turkey meat, peanuts and vegetables to the broth and heat. Add lime juice to taste and season with salt and brown sugar. Stir in basil and serve.