Shellfish Noodle Stew

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Shellfish Noodle Stew
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
651
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie651 cal.(31 %)
Protein52 g(53 %)
Fat42 g(36 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.5 mg(63 %)
Vitamin D1 μg(5 %)
Vitamin E4 mg(33 %)
Vitamin K17.3 μg(29 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin23.1 mg(193 %)
Vitamin B₆0.6 mg(43 %)
Folate69 μg(23 %)
Pantothenic acid1.4 mg(23 %)
Biotin15.2 μg(34 %)
Vitamin B₁₂6 μg(200 %)
Vitamin C16 mg(17 %)
Potassium850 mg(21 %)
Calcium119 mg(12 %)
Magnesium87 mg(29 %)
Iron5 mg(33 %)
Iodine49 μg(25 %)
Zinc8.3 mg(104 %)
Saturated fatty acids13.3 g
Uric acid336 mg
Cholesterol320 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
cup Nut oil (or sunflower oil)
1 ⅔ cups ground Meat (brown and white if possible)
cup raw Prawn (shelled and de-veined)
2 medium Tomatoes (chopped)
2 tsps fresh ginger (finely chopped)
½ tsp salt
6 cups chicken stock
2 eggs (beaten)
1 ½ Tbsps sherry
1 ½ Tbsps Vinegar
1 ½ Tbsps soy sauce
2 scallions (sliced)
½ cup Rice noodles (broken into short lengths)
0.333 cup Wood Ear Mushrooms (soaked in boiling water)
0.333 cup frozen peas
How healthy are the main ingredients?
soy saucegingerTomatosaltegg

Preparation steps

1.
Heat the oil in a large, deep saucepan, and gently fry the crab meat, prawns, tomatoes, ginger and salt for 4-5 minutes.
2.
Add the chicken stock and simmer gently for 10 minutes.
3.
In a separate bowl combine the eggs, sherry, vinegar and soy sauce and pour this mixture slowly into the soup, stirring at the same time.
4.
Stir in the spring onion and the vermicelli noodles and cook gently for a further 5 minutes. Finally, add the fungus and the frozen peas and cook for a further 2 minutes. Serve in warmed soup bowls.