Shellfish Noodle Stew
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
651
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅛ cup Nut oil (or sunflower oil)
- 1 ⅔ cups ground Meat (brown and white if possible)
- ⅔ 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
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.
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