Red Curry Noodles
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
264
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 516 mg | (13 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot (peeled and finely chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 Tbsp sesame oil
- ½ tsp Chili powder
- ½ tsp Turmeric
- ½ tsp ground paprika
- ½ tsp ground Chinese 5 spice powder
- ⅞ cup Coconut milk
- 2 Tbsps Lime juice
- ⅜ cup Vegetable broth
- 5 cups Savoy cabbage (cleaned, rinsed, drained and either chopped into strips or plucked into bite-size pieces)
- ¾ cup soybean sprout
- 9 ozs Rice noodles
How healthy are the main ingredients?
Savoy cabbageCoconut milkgarlic clovesesame oilshallotTurmericPreparation
Kitchen utensils
1 Sieve, 1 Fork, 1 Small bowl, 1 Mixing bowl, 1 Hand mixer, 1 Teaspoon, 1 Bowl, 1 Tablespoon, 1 Bundt pan (22 cm Ø), 1 Wire rack, 1 Rubber spatula, 1 Tea strainer, 1 Kitchen scale
Preparation steps
1.
Fry the shallots and garlic in sesame oil.
2.
Add the chilli powder, turmeric, paprika and five-spice and fry briefly then add the coconut milk, lime juice and vegetable broth. Simmer gently for around 5 minutes and season with salt.
3.
Add the savoy cabbage and simmer gently for a further 5-7 minutes. Last of all, add the soybean shoots and warm through for 1-2 minutes.
4.
Cook the rice noodles in plenty of water according to the package instructions and drain.
5.
Divide the noodles between four bowls and top with the savoy cabbage in coconut sauce.
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