Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
362
Calories
31g
Protein
15g
Fat
32g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Small bag of Noodles
- 1/4 cup Cabbage
- Vegetable oil
- 15 -30 Shrimp
- 1 Tomato
- 1/2 Zucchini, Skinned
- 2 Carrots, diced
- 1/2 cup of tomato sauce
- Dried oregano, to taste
- 1/2 of a lemon, juiced
- Lemon zest, to taste
- Salt and pepper, to taste
- 4 tablespoons red wine vinegar
- =
Directions
1
Start By heating a Medium wok and put in enough vegetable oil to cover the bottom
2
Add carrots and zucchini, cook for a few minutes
3
Add Tomato, cabbage and tomato sauce
4
Boil noodles until they are done
5
Add shrimp
6
Add herbs, vinegar, salt and pepper, and noodles
7
Serve warm
8
Category:Vegetarian Main Dish Recipes
9
Category:Stir-Fry Recipes
10
Category:Cabbage Recipes
Recipe sourced from
fandom