Pasta Ramen con Carne y Verduras
- Prep 15 min
- Total 20 min
- Ingredientes 7
- Porciones 4
Qué Rica Vida Cocina
Actualizada Oct 19, 2009
Ingredientes
- 1 cucharada de aceite vegetal
- 1 lb de bisteces, cortados en tiras
- 2 tazas de agua
- 1 paquete (3 oz) de mezcla para sopa sabor carne estilo ramen
- 1 paquete (16 oz) de verduras frescas para stir-fry: brócoli, coliflor, apio, zanahorias, vainas de chícharo orientales (snow pea pods) y pimientos (4 tazas)
- 1/4 taza de salsa para stir-fry
- 2 cucharaditas de salsa de soya reducida en sodio
Instrucciones
-
1En un sartén de 12 pulgadas con non-stick, calienta el aceite a fuego medio alto. Agrega la carne cocina hasta que no este rosa de 3 a 5 minutos. Retira y cubre tapándolo.
-
2En el mismo sartén pon el agua a hervir. Rompe y agrega los tallarines ramen y ponlos en el agua (sin el sobrecito de sazonador) hasta que estén medio cocidos. Agrega verduras y calienta a hervir. Hierve de 5 a 7 minutos; revolviendo ocasionalmente hasta que las verduras estén cocidas pero crujientes.
-
3Agrega el paquetito que trae la sopa, las salsas y la carne. Cocina 2 a 3 minutos revolviendo frecuentemente, hasta que este caliente.
Información Nutricional
340 Calorías, 12g Grasa total, 34g Proteína, 23g Carbohidratos totales, 5g Azúcares
Información Nutricional
Porción: 1 Porción
- Calorías
- 340
- Calorías derivadas de la grasa
- 110
- Grasa total
- 12g
- 19%
- Grasa saturada
- 3g
- 16%
- Grasas trans
- 1 1/2g
- Colesterol
- 75mg
- 24%
- Sodio
- 1010mg
- 42%
- Potasio
- 450mg
- 13%
- Carbohidratos totales
- 23g
- 8%
- Fibra dietética
- 3g
- 14%
- Azúcares
- 5g
- Proteína
- 34g
% Valor Diario*:
- Vitamina A
- 40%
- 40%
- Vitamina C
- 30%
- 30%
- Calcio
- 4%
- 4%
- Hierro
- 20%
- 20%
Intercambios:
1 Almidón; 0 Fruta; 0 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 1 Vegetal; 0 Carne extra magra; 4 Carne magra; 0 Carne alta en grasa; 0 Grasa;Selección de carbohidratos
1 1/2- 2009 © and ®/™ of General Mills
© 2025 ®/TM General Mills Reservados todos los derechos
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