Turkey Curry with Egg Noodles
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
730
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams scallions
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 Tbsp chopped, fresh ginger
- 1 Tbsp Lemon peel
- 1 Tbsp Sambal oelek
- 1 Tbsp Turmeric
- 1 tsp cilantro (ground)
- 300 grams Turkey cutlets
- 1 can unsweetened Coconut milk (400 ml)
- 6 Tbsps lemon juice
- salt
- 400 grams Asian Egg noodle
- 180 grams soybean sprout
Preparation steps
1.
Rinse scallion, cut into small rings and set 2 tablespoons aside. Peel and finely chop garlic. Heat oil in a large saucepan, sauté scallions with garlic and lemon zest, add vegetable broth.
2.
Stir fry for 2-3 minutes. Rinse turkey cutlets, slice into thin strips, and add to pot. Add coconut milk and lemon juice. Season with salt and let cook for 5-8 minutes. Boil noodles in salted water.
3.
Drain noodles and mix with the sauce. Season with sambal oelek. Sprinkle with soy bean sprouts and remaining scallions before serving.
