Southeast Asian Noodle Broth

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Southeast Asian Noodle Broth
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
709
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie709 kcal(34 %)
Protein50.13 g(51 %)
Fat47.69 g(41 %)
Carbohydrates26.22 g(17 %)
Sugar added1.05 g(4 %)
Roughage0.96 g(3 %)
Vitamin A50.92 mg(6,365 %)
Vitamin D1.93 μg(10 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.44 mg(40 %)
Niacin39.62 mg(330 %)
Vitamin B₆1.52 mg(109 %)
Folate87.44 μg(29 %)
Pantothenic acid1.34 mg(22 %)
Vitamin B₁₂2.41 μg(80 %)
Vitamin C97.04 mg(102 %)
Potassium1,231.84 mg(31 %)
Calcium64.28 mg(6 %)
Magnesium134.23 mg(45 %)
Iron4.45 mg(30 %)
Zinc2.15 mg(27 %)
Saturated fatty acids24.36 g
Cholesterol80.97 mg

Ingredients

for
4
Ingredients
5 ounces dried Rice noodles (soaked in boiling water for 10 minutes)
2 tablespoons sesame oil
1 ⅔ cups light Coconut milk
1 ⅔ cups Tuna steak
2 red chile peppers (seeded and roughly chopped)
4 cloves garlic
2 inches fresh ginger (peeled)
3 shallots (roughly chopped)
1 teaspoon Turmeric
¼ cup sunflower oil
cilantro
2 large, skinless Chicken breasts (diced)
2 cups Bean sprout
2 tablespoons Fish sauce
2 tablespoons light soy sauce
1 teaspoon caster sugar
½ Lime (juiced)
cilantro (to garnish)
How healthy are the main ingredients?
Bean sproutCoconut milksesame oilgarlicsoy sauceginger

Preparation steps

1.
Blitz together the sunflower oil, chilli, garlic, ginger, shallots, turmeric and coriander stalks in a food processor until you have a paste.
2.
Scrape into a large saucepan set over a moderate heat and stir-fry for 1-2 minutes until fragrant.
3.
Add the coconut milk, chicken stock and lime juice and stir well to combine. Bring to the boil, then reduce to a gentle simmer.
4.
Add the chicken to the saucepan along with the fish sauce, sugar and soy sauce and simmer for 5-6 minutes. Add the beansprouts to the broth at this point.
5.
Drain the noodles and toss in the sesame oil. Divide the noodles evenly between 4 metal soup bowls.
6.
Spoon the broth on top and garnish with coriander leaves before serving.
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