Udon Noodles with Beef and Carrots
Udon noodles with beef and carrots - Take a culinary journey to Japan!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,432 mg | (36 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 64 mg |
Ingredients
- Ingredients
- 500 grams Beef fillet
- 1 garlic clove
- 1 pc fresh ginger (10 grams)
- 4 Tbsps soy sauce
- 2 Tbsps liquid honey
- 300 grams Baby carrot
- 300 grams Snow peas
- 200 grams Baby spinach
- 4 scallions
- 250 grams Udon Noodle
- salt
- 2 Tbsps sesame oil
- peppers
Preparation steps
Rinse the beef under cold water, pat dry and cut into thin strips.
Peel garlic and ginger, chop finely, mix with 3 tablespoons soy sauce and the honey and mix with the meat. Cover and marinate for 2 hours in the refrigerator.
Meanwhile, trim and peel carrots. Rinse snow peas and cut in half diagonally. Rinse spinach and spin dry. Rinse scallions, trim and cut diagonally into rings.
Cook noodles in salted water according to package directions until al dente.
Heat oil in a wok. Fry meat over high heat for 1-2 minutes, then push to the edges of the wok.
Add carrots and snow peas to the center of the wok and stir-fry for 3 minutes. Mix with the meat. Stir in the spinach and scallions and cook until tender, 1-2 minutes.
Drain the noodles, add to the wok and season with remaining soy sauce, salt and pepper. Stir to combine before serving.
