• med fat 7.05g 7.05%
  • med sat fat 1.70g 1.70%
  • med salt 188.22mg 0.18%
  • low sugar 1.01g 1.01%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Cook the noodles according to the directions on the packet. Drain and toss with 1 teaspoon of the oil.
  2. Heat the remaining oil in a non-stick wok or large frypan over a high heat. Add the beef (or soy beans) and curry paste and stir-fry over high heat for 1 minute. Transfer it to a plate and set aside.
  3. Add the frozen vegetables to the pan. Reduce the heat to medium, cover and cook for 3 to 4 minutes.
  4. Remove the lid and add the noodles, beef (soy beans) and lemon juice. Heat through. Use two forks to fluff up the noodles.
  5. Arrange on serving plates, sprinkle with peanuts and serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
349.70g
100.00g
Energy (kJ)
2088.62kJ
597.26kJ
Protein (g)
30.35g
8.68g
Total fat (g)
24.65g
7.05g
- Saturated fat (g)
5.96g
1.70g
- Polyunsaturated fat (g)
4.86g
1.39g
- Monounsaturated fat (g)
12.29g
3.52g
Cholesterol (mg)
65.93mg
18.85mg
Carbohydrate-available (g)
34.77g
9.94g
CarbohydrateSE (g)
34.77g
9.94g
- Sugars (g)
3.53g
1.01g
Water (g)
247.16g
70.68g
Dietary fibre (g)
8.89g
2.54g
Thiamin (mg)
0.29mg
0.08mg
Riboflavin (mg)
0.41mg
0.12mg
Niacin (mg)
7.16mg
2.05mg
Niacin equivalents (mg)
12.94mg
3.70mg
Vitamin C (mg)
17.09mg
4.89mg
Total folate (ug)
67.94ug
19.43ug
Total vitamin A equivalents (ug)
212.97ug
60.90ug
Retinol (ug)
0.86ug
0.25ug
Beta carotene equivalents (ug)
1266.23ug
362.09ug
Sodium (mg)
658.21mg
188.22mg
Potassium (mg)
659.46mg
188.58mg
Magnesium (mg)
64.94mg
18.57mg
Calcium (mg)
55.20mg
15.78mg
Phosphorus (mg)
351.18mg
100.42mg
Iron (mg)
4.36mg
1.25mg
Zinc (mg)
4.71mg
1.35mg

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This page has been produced in consultation with and approved by: Cancer Council Victoria

Last updated:

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