Steak and Chard Noodle Bowl
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
742
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 742 cal. | (35 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,576 mg | (39 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 261 mg | (87 %) | ||
| Iron | 12.8 mg | (85 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Chinese Egg noodle (or spaghetti)
- 3 large Swiss chard
- 4 Tbsps vegetable oil
- 1 tsp Mustard seed
- 3 cloves garlic cloves (sliced)
- 1 red chili pepper (seeded and finely diced)
- 2 ⅔ cups Beef (suitable for stir-frying, e. g. fillet), sliced
- salt
- freshly ground peppers
- ½ cup vegetable stock
- 3 Tbsps soy sauce
Preparation steps
1.
Cook the noodles in plenty of salted water according to the package instructions, then drain, refresh in cold water and drain thoroughly.
2.
Wash the Swiss chard, cut out the white stalks and cut them into 2 cm pieces. Cut the green parts into strips.
3.
Heat the oil and quickly fry the mustard seeds, garlic and chilli. Add the chard stalks and meat, reduce the heat and stir-fry briefly without browning. Add the vegetable stock and soy sauce, cover and cook over a low heat for 3 minutes.
4.
Then add the chard leaves, cover and cook for a further 7 minutes.
5.
Finally, carefully stir in the noodles, heat through and serve.
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