Fish Curry Noodle
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
612
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 32.3 μg | (72 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,193 mg | (30 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Chinese Egg noodle
- salt
- 1 Tbsp Corn oil
- 2 Tbsps Thai Curry paste
- 400 milliliters Coconut milk (Unsweetened, canned)
- 120 shiitake mushrooms
- 500 milliliters fish stock (from a jar)
- 400 grams fish fillets (such as turbot, halibut, haddock, etc.)
- 2 Tbsps Fish sauce (from an asian supermarket)
- 1 lemon (juiced)
- 1 tsp cornstarch
- 1 Red chili pepper
- parsley
Preparation steps
1.
Cook pasta in a pot of boiling salted water according to package directions until al dente, drain, rinse with cold water and drain again.
2.
Cut fish fillet into bite size pieces.
3.
Trim mushrooms and cut into slices.
4.
Rinse chile pepper, remove seeds and cut into rings.
5.
Heat oil in a pan and sauté mushrooms briefly, then add curry paste, fish stock and coconut milk, stir and bring to a boil. Reduce the heat, add fish pieces and about simmer about 2-3 minutes. Mix cornstarch in a bowl with a little water, stir into the pan, let thicken and season with salt, fish sauce and lemon juice. Then add pasta to the pan and mix well.
6.
Serve fish curry in preheated bowls and sprinkled with chile pepper rings and parsley leaves.
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