Shrimp with Chinese Egg Noodles
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
417
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps Peanut oil
- 250 grams raw shrimp (cleaned, peeled)
- ¼ tsp ground ginger
- 2 scallions (chopped)
- 2 tsps cornstarch
- ½ tsp sugar
- 2 Tbsps soy sauce
- 1 large carrot (cut into thin strips)
- 2 stalks Celery (finely chopped)
- 150 grams small button Mushroom (cleaned)
- 250 grams Lo Mein Pasta (Chinese egg noodles) or thin spaghetti
- ½ tsp salt
- ½ garlic clove (crushed)
Preparation steps
1.
Cook the pasta according to package instructions. Drain, collecting 1/2 cup of the cooking water. Set noodles and cooking water aside.
2.
In a large pan or wok, heat oil and stir-fry carrot, scallions and celery over high heat. Add garlic and mushrooms and stir-fry briefly.
3.
Add shrimp and stir-fry 1 minute. Combine cornstarch with the reserved cooking water and stir into the wok with soy sauce, sugar, salt to taste and the ginger. Mix well and cook briefly, so that the vegetables are still crisp. Mix with the noodles and heat thoroughly, tossing to combine. Serve hot.
