Scallion-Wrapped Chicken Meatballs on Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 10 scallions
- salt
- 400 grams Chicken breasts
- 1 handful Sprout
- freshly ground peppers
- 2 Tbsps light soy sauce
- 350 grams fine Rice noodles
- 2 red and green chili peppers
- 1 carrot
- 50 grams Shelled peanut
- 3 centimeters ginger
- 1 garlic clove
- 5 Tbsps Peanut oil
- 1 Tbsp yellow Curry paste
- 1 splash Rice wine
- 1 lemon (zested and juiced)
- 1 tsp Palm sugar
- 2 Tbsps freshly cut Vietnam mint
Preparation steps
Rinse scallions and separate white and dark green parts. Finely chop dark green parts. Blanch white parts in boiling water and drain well. Peel off the large outer leaves and cut into about 12 cm (about 5 inch) long pieces and slightly overlap 2-3 pieces for each parcel. Rinse the chicken, pat dry and finely chop. Mix with the sprouts and chopped scallion tops and season with salt, pepper and soy sauce. Divide filling among scallion leaves, then wrap to enclose.
Cook noodles according to package instructions.
Rinse chiles, trim and cut into fine strips. Peel the carrot and cut into fine strips. Chop the peanuts finely. Peel the ginger and garlic, chop finely and stir-fry with peanuts, carrot and chiles in a wok in 2 tablespoons hot oil. Add curry paste and cook briefly, then deglaze with the wine and lemon juice, add the zest and season with sugar and salt.
Cook the scallion parcels in the remaining oil in a hot nonstick pan until golden brown, 5-6 minutes.
Transfer the drained noodles to plates, top with the halved scallion parcels and the spice mixture and serve garnished with mint.
