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Shrimp stir-fry with noodles
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 27 mins
Calories:
463
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 326.3 μg | (544 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 321 μg | (107 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 49.5 μg | (110 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 521 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 70 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 300 grams Glass noodles
- 1 Red chili pepper
- 1 Red scallion
- 2 stalks Celery
- 1 orange Bell pepper
- 2 Bok Choy
- 2 Tbsps sesame oil
- 2 Tbsps soy sauce
- 1 Tbsp Rice vinegar
- salt
- sugar
- 1 Tbsp Lime juice
- 450 grams cooked King prawn (peeled and deveined)
Preparation steps
1.
Cook rice noodles according to package instructions. Cut to desired length with scissors
2.
Rinse chile, cut in half lengthwise and cut into thin slices. Peel onion and cut lengthwise into quarters. Rinse celery, trim and cut into thin slices. Rinse peppers, cut in half and remove seeds and cut into thin strips. Rinse bok choy, cut into quarters and cut into thin strips. In a hot wok, fry celery, bok choy, pepper and chile about 1-2 minutes in 2 tablespoons of hot oil. Add soy sauce and rice vinegar. Let cool until lukewarm and add salt, sugar, sesame oil and lime juice.
3.
To serve, place noodles on plates and arrange with vegetables and shrimp.
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