INGREDIENTS
- 1 packet of 7 THALASSES blanched peeled shrimps U20
- 300 g rice noodles
- 30 g cashews
- 1 red pepper in sticks
- 200 ml light coconut milk
- 20 ml soy sauce
- 2 tbsp sesame or coconut oil
- 1/2 tsp curry powder
- salt
Noodles with 7 THALASSES shrimps
4
Servings
20'
Preparation / Cooking
1/5
Medium
Nutritional information
|
per serving |
| Energy | 429 kcal |
| Carbohydrates | 40 g. |
| Protein | 21.9 g. |
| Fat | 14 g. |
| Saturated Fat | 8.9 g. |
| Vegetable fibre | 2.9 γρ. |
METHOD
In a wok or non-stick pan, sauté the bell pepper and cashews with 1 tablespoon of sesame oil for 7-8 minutes. Remove from heat and set aside.
Boil or scald the noodles for a few minutes according to package instructions. Drain and set aside.
In the same wok, cook the shrimps for 2 minutes on each side and add the soy sauce. Add the coconut milk, noodles, peppers, cashews, curry powder and stir.
Nutritional facts about shrimps:
- They are an ideal choice for protein intake during Lent.
- They are very low in calories, averaging under 100 calories per 100 grams.
- They are an excellent source of omega-3 fatty acids that help lower cholesterol.
Manos Dimitroulis
Clinical nutritionist & dietician
Created with
