Thin Noodles with Shrimp and Veggies

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Thin Noodles with Shrimp and Veggies
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
489
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie489 kcal(23 %)
Protein15.42 g(16 %)
Fat16.26 g(14 %)
Carbohydrates72.43 g(48 %)
Sugar added2.18 g(9 %)
Roughage1.34 g(4 %)
Vitamin A68.6 mg(8,575 %)
Vitamin D0.04 μg(0 %)
Vitamin E1.15 mg(10 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.07 mg(6 %)
Niacin3.74 mg(31 %)
Vitamin B₆0.29 mg(21 %)
Folate29.74 μg(10 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.79 μg(26 %)
Vitamin C54.41 mg(57 %)
Potassium293.14 mg(7 %)
Calcium64.83 mg(6 %)
Magnesium45.54 mg(15 %)
Iron1.14 mg(8 %)
Iodine0.85 μg(0 %)
Zinc0.92 mg(12 %)
Saturated fatty acids2.27 g
Cholesterol89.73 mg

Ingredients

for
4
Ingredients
11 ounces Rice vermicelli (cooked as per package instructions)
¼ cup sesame oil
1 Red onion (sliced)
1 ½ cups raw Prawn (peeled and de-veined)
1 red pepper (seeded and finely sliced)
1 large, red chile pepper (seeded and julienned)
½ small Cucumber (diced)
1 tablespoon cilantro (chopped)
1 tablespoon soft brown sugar
2 tablespoons Fish sauce
Limes (juiced from one lime)
2 tablespoons Oyster sauce
soy sauce (to taste)
How healthy are the main ingredients?
sesame oilCucumberLimesoy sauce

Preparation steps

1.
Combine the sugar, fish sauce, lime juice and oyster sauce in a small mixing bowl. Whisk until smooth and set to one side.
2.
Heat the sesame oil in a wok over a medium-high heat and stir-fry the onion and peppers for 2-3 minutes until they start to soften.
3.
Add the chilli and prawns to the wok and continue to stir-fry for 3-4 minutes until the prawns turn pink and tender. Add the prepared sauce and toss well.
4.
Remove from the heat and stir in the cucumber and coriander. Adjust the seasoning with soy sauce if necessary.
5.
Arrange the noodles in serving bowls and spoon the prawn stir-fry on top. Serve immediately.
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