Turkey Curry with Egg Noodles

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Turkey Curry with Egg Noodles
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
730
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie730 cal.(35 %)
Protein37 g(38 %)
Fat28 g(24 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K5.6 μg(9 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin17.4 mg(145 %)
Vitamin B₆0.6 mg(43 %)
Folate124 μg(41 %)
Pantothenic acid1.6 mg(27 %)
Biotin16.9 μg(38 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C28 mg(29 %)
Potassium963 mg(24 %)
Calcium125 mg(13 %)
Magnesium124 mg(41 %)
Iron8.2 mg(55 %)
Iodine7 μg(4 %)
Zinc4 mg(50 %)
Saturated fatty acids20 g
Uric acid179 mg
Cholesterol119 mg
Complete sugar10 g

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
How healthy are the main ingredients?
Coconut milkgingergarlic cloveTurmericsalt

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.