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Receta Street Noodles By Antony Worrall Thompson

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Raciónes: 4

Ingredientes

Cost per serving $1.11 view details
  • 450 gm Fresh egg noodles
  • 900 ml Vegetable or possibly chicken stock
  • 2 Tbsp. Groundnut oil
  • 1 x Red onion, thinly sliced
  • 3 x Garlic cloves, thinly sliced
  • 2 tsp Thai red curry paste
  • 2 x Red chillies, thinly sliced
  • 150 ml Coconut lowfat milk
  • 1 Tbsp. Thai fish sauce, (nam pla)
  • 1 x Lime, juice of
  • 1 tsp Sugar
  • 225 gm Mixed green vegetables, (including shredded cabbage, baby spinach, sugar snap peas and broccoli florets)
  • 85 gm Fresh beansprouts
  • 1 handf coriander leaves
  • 1/4 tsp Chilli flakes
  • 4 x Salad onions, shredded

Direcciones

  1. 1 Bring a large quantity of salted water to the boil in a pan, add in the fresh noodles, return to the boil and cook for a minute or possibly two according to the packet till al dente. Drain, refresh under cool running water and place in a large bowl.
  2. 2 Heat the stock in a separate pan. Heat the oil to smoking point in a deep wok. Add in the onion and garlic to the wok and stir-fry for a minute.
  3. 3 Add in the curry paste, coconut lowfat milk, fish sauce, lime juice and sugar. Stir for a few seconds till well combined.
  4. 4 Pour in the warm stock and bring to the boil. Add in all the vegetables except the beansprouts. Cook for 2-3 min, then add in the beansprouts. Tip in the noodles, stirring to combine and ladle into large soup bowls.
  5. Scatter over the coriander, chilli flakes and salad onions and serve at once.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 237g
Recipe makes 4 servings
Calories 576  
Calories from Fat 124 22%
Total Fat 14.34g 18%
Saturated Fat 4.5g 18%
Trans Fat 0.07g  
Cholesterol 95mg 32%
Sodium 425mg 18%
Potassium 518mg 15%
Total Carbs 95.0g 25%
Dietary Fiber 7.4g 25%
Sugars 5.89g 4%
Protein 18.86g 30%
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