Stir-Fried Turkey with Vegetables and Udon Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 43.11 g | (44 %) | ||
| Fat | 16.01 g | (14 %) | ||
| Carbohydrates | 49.81 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 1,347.94 mg | (168,493 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.14 mg | (26 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 47.51 μg | (16 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Biotin | 1.75 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15.62 mg | (16 %) | ||
| Potassium | 281.74 mg | (7 %) | ||
| Calcium | 56.96 mg | (6 %) | ||
| Magnesium | 83.22 mg | (28 %) | ||
| Iron | 3.38 mg | (23 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.21 mg | (28 %) | ||
| Saturated fatty acids | 2.03 g | |||
| Cholesterol | 77.16 mg |
Ingredients
- Ingredients
- 500 grams Turkey
- 20 grams ginger
- 1 shallot
- 6 soy sauce
- 200 grams Udon Noodle
- 300 grams carrots
- 200 grams scallions
- 4 vegetable oil
- 150 milliliters Vegetable broth
- salt
- peppers
Preparation steps
Rinse the meat, pat dry and cut into strips. Peel the ginger and shallot, finely chop and transfer to a large bowl. Stir in 4 tablespoons of the soy sauce. Add the meat, toss to coat and let stand 15 minutes.
Prepare the udon noodles according to package directions. Rinse and peel the carrots and cut into sticks. Trim the leek, rinse well, remove the tough green ends and cut the leeks into pieces. Heat the oil in a skillet and saute the turkey until cooked through, about 4 minutes. Remove from the heat.
Add the carrots and leek to the pan and sauté briefly in the drippings. Add the broth and stir in the remaining soy sauce. Season with salt and pepper. Return the meat to the pan, add the noodles and cook, tossing until well coated and heated through, about 2 minutes.
