Rice Noodles with Spicy Turkey Meatball Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 43.2 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 968 mg | (24 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 6 scallions
- 1 garlic clove
- 30 grams ginger
- 1 handful cilantro
- 1 chili pepper
- 400 grams Ground turkey
- ½ tsp cane sugar
- 1 Tbsp Peanut oil
- 10 Tbsps soy sauce
- 8 Tbsps vegetable oil
- 300 grams Snow peas
- 200 grams Wide rice noodle
- salt
- sugar
- 1 tsp red Curry paste
- 3 Tbsps Sweet chili sauce
Preparation steps
Preheat the oven to 80°C (approximately 175°F) convection. Lightly oil a baking dish. Rinse the scallions. Finely chop about half and cut the rest into 5 cm (approximately 1 1/4-inch) lengths. The garlic and ginger, peel and finely chop. Rinse and finely chop the chile with or without seeds, as desired. Rinse the cilantro, shake dry, pluck off the leaves and chop finely. In a bowl, mix the ground turkey with sugar, peanut oil and 2-3 tablespoons soy sauce. Add the chopped scallions, cilantro, garlic, ginger and chile and mix well. With moistened hands form small balls and saute in 4-5 tablespoons of oil until golden brown and cooked through. Transfer to the baking dish and keep warm in the oven.
Rinse and string the snow peas and halve crosswise. Place the noodles in a bowl, pour hot water over to cover and let stand until softened, about 4 minutes. Drain.
Meanwhile, heat 1 tablespoon oil in wok or large skillet and saute the snow peas and the remaining scallions until crisp-tender, 2-3 minutes. Season with salt and sugar and remove.
In a large skillet, heat the rest of the oil and stir in the curry paste. Saute briefly, then stir in the remaining soy sauce and the sweet chili sauce and bring to a boil, remove from the heat. Add the noodles, vegetables and meatballs to the pan, toss until the noodles are hot and serve.
