Egg Noodles with Vegetables in Coconut Sauce
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
696
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,134 mg | (28 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Chinese Egg noodle
- 150 grams Snow peas
- 4 carrots
- 2 Red Bell pepper
- 2 shallots
- 1 tsp green Curry paste
- 1 can Coconut milk
- 2 sprigs marjoram
- 2 Tbsps sesame oil
- salt (pepper)
Preparation steps
1.
Cook noodles until al dente, according to package directions. Rinse with cold water and drain well. Rinse snow peas and trim ends. Rinse, peel, trim and cut carrots into slices. Rinse and halve peppers, remove seeds and ribs and cut into strips.
2.
Heat sesame oil in a wok. Peel, chop and stir-fry shallots. Add curry paste and stir-fry 2 minutes. Add vegetables and stir-fry about 5 minutes. Strip marjoram leaves from stems and finely chop.
3.
Add coconut milk to the wok and simmer a few minutes. Add noodles, mix well and cook 3 minutes more. Before serving, stir in marjoram and season with salt and pepper.
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