Asian Ocean Stir Fry
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅛ cup Nut oil (or sunflower oil)
- 1 Tbsp fresh ginger (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- ⅔ cup Crabmeat (torn into strips)
- ⅔ cup raw Prawn (peeled)
- ⅔ cup Squid tentacle (sliced into rings)
- 2 scallions (thinly sliced)
- 2 cups Rice noodles (cooked as per package instructions)
- 2 Tbsps light soy sauce
- 2 Tbsps sesame oil
- 1 Tbsp Sesame seeds
- Dill (to garnish)
Preparation steps
1.
In a large wok, heat the oil over a high flame and stir-fry the ginger and garlic for 30 seconds before adding the crab sticks, prawns and squid. Stir-fry for 3-4 minutes until the seafood is cooked.
2.
Add the spring onions and noodles and season the stir-fry with soy sauce and sesame oil.
3.
Divide the stir-fry between four plates and garnish with sesame seeds and dill.
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