Seafood with Egg Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 82.6 μg | (138 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 10.8 μg | (360 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,190 mg | (30 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 217 μg | (109 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 350 grams Egg noodle
- 500 grams mixed Shellfish (peeled and deveined shrimp, mussels, squid, small octopi)
- 100 grams white fish fillets (ready to cook, skinless, such as cod)
- 250 grams fresh Peas
- salt
- 1 stalk Leeks
- 3 sticks Celery
- 2 sprigs Lemon thyme
- 2 sprigs parsley
- 2 Tbsps soybean oil
- 150 milliliters fish stock
- 2 Tbsps dark soy sauce
- freshly ground peppers
- 1 splash lemon juice
Preparation steps
Place the noodles in a bowl and pour in boiling water. Swell 10 minutes.
Meanwhile rinse the seafood and brush the mussels and debur. Rinse the fish well and cut into bite-size pieces.
Rinse the peas through a colander and blanch for about 2 minutes in boiling salted water. Rinse in cold water and drain well.
Trim the leeks and celery, rinse, shake dry and cut into rings. Rinse the herbs, shake dry, strip the leaves from the stems and finely chop.
Heat the oil in a pan and sauté the vegetables while turning. Add the seafood to sauté and pour in the stock. Simmer over medium heat for about 5 minutes and let the liquid almost completely evaporate.
Add the herbs and drained pasta, toss with the soy sauce, season with pepper and a dash of lemon juice. Serve in the pan.
