Shellfish Noodle Stew

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Shellfish Noodle Stew
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
298
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein29.5 g(30 %)
Fat11.38 g(10 %)
Carbohydrates14.79 g(10 %)
Sugar added0 g(0 %)
Roughage1.55 g(5 %)
Vitamin A182.27 mg(22,784 %)
Vitamin D1.08 μg(5 %)
Vitamin E4.52 mg(38 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.25 mg(23 %)
Niacin13.68 mg(114 %)
Vitamin B₆0.47 mg(34 %)
Folate50.65 μg(17 %)
Pantothenic acid0.91 mg(15 %)
Biotin2.78 μg(6 %)
Vitamin B₁₂1.14 μg(38 %)
Vitamin C11.25 mg(12 %)
Potassium377.97 mg(9 %)
Calcium44.86 mg(4 %)
Magnesium38.99 mg(13 %)
Iron1.28 mg(9 %)
Iodine30.42 μg(15 %)
Zinc1.23 mg(15 %)
Saturated fatty acids2.36 g
Cholesterol176.99 mg

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 teaspoons fresh ginger (finely chopped)
½ teaspoon salt
6 cups chicken stock
2 eggs (beaten)
1 ½ tablespoons sherry
1 ½ tablespoons Vinegar
1 ½ tablespoons 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.
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