Salmon Coconut Curry with Noodles

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Salmon Coconut Curry with Noodles
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
708
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie708 cal.(34 %)
Protein40 g(41 %)
Fat34 g(29 %)
Carbohydrates55 g(37 %)
Sugar added2 g(8 %)
Roughage3.1 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D5.7 μg(29 %)
Vitamin E4 mg(33 %)
Vitamin K0.8 μg(1 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin21.1 mg(176 %)
Vitamin B₆0.9 mg(64 %)
Folate106 μg(35 %)
Pantothenic acid0.3 mg(5 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂5.9 μg(197 %)
Vitamin C8 mg(8 %)
Potassium931 mg(23 %)
Calcium41 mg(4 %)
Magnesium91 mg(30 %)
Iron4.3 mg(29 %)
Iodine13 μg(7 %)
Zinc1.2 mg(15 %)
Saturated fatty acids14 g
Uric acid29 mg
Cholesterol141 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
250 grams fine Egg noodle
salt
600 grams Salmon
1 onion
3 garlic cloves
2 Tbsps sesame oil
200 milliliters Coconut milk
1 generous pinch Chili powder
1 tsp Curry powder
1 tsp sugar
2 Tbsps Lime juice
1 tsp grated Lime zest
100 milliliters dry white wine
Lime leaves
2 tsps cornstarch
Lemon balm
1 Tbsp scallions
1 small, red chili pepper
Lemon balm (for garnish)
How healthy are the main ingredients?
SalmonCoconut milksesame oilsugarsaltonion

Preparation steps

1.

The egg noodles in a pot of boiling salted water according to package directions until al dente. Drain in a colander, rinse with cold water and drain again.

2.

Rinse salmon fillets, pat dry, cut into bite-size pieces and season with salt and pepper.

3.

Peel onion and garlic and cut into very small cubes.

4.

Rinse chile pepper, cut in half lengthwise and remove seeds. Finely dice one half of chile pepper and cut other half lengthwise into thin strips.

5.

In a wok (or large pan), heat 1 tablespoon sesame oil and fry fish on all sides for 2 minutes. Remove from the wok, cover and keep warm. Heat remaining sesame oil and fry onion, chile pepper cubes and garlic briefly, add chili powder, curry, sugar, coconut milk, lime juice, lime zest, lime leaves and wine, mix and let simmer for about 1 minute. Mix cornstarch in a small bowl with a little water until smooth, stir into the sauce, boil and let thicken.

6.

Add pasta to the wok and mix. To serve, arrange noodles and sauce in bowls, cover with salmon and chives and garnish with chile pepper strips and lemon balm leaves.

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