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Noodles with yogurt, mushrooms and peppers
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yogurt Mushroom Pepper Noodles (250 g) has 358 calories. That works out to 143 calories per 100 g. It contains 57.8 g of carbs, 13 g of protein, 8.5 g of fat and 4.5 g of fiber. Its 46 mg of Vitamin C covers 51% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 250 g
358
KCAL / 250G
Carbs
57.8g
· 21% DV
Protein
13g
· 26% DV
Fat
8.5g
· 11% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 14% · Fat 22%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 358 kcal | |
| Total fat | 8.5 g | 11% |
| Saturated fat | 2.95 g | 15% |
| Trans fat | 0.05 g | |
| Sodium | 438 mg | 19% |
| Total carbohydrate | 57.8 g | 21% |
| Fiber | 4.5 g | 16% |
| Protein | 13 g | 26% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 358 kcal |
| 100 g | 100 g | 143 kcal |
| 1 cup (small) | 150 g | 215 kcal |
| 1 serving (small) | 200 g | 286 kcal |
| 1 cup (large) | 250 g | 358 kcal |
| 1 serving (large) | 350 g | 501 kcal |
| 2 cup (double) | 400 g | 572 kcal |
| 1 serving (extra large) | 450 g | 644 kcal |
Calculated from 143 calories per 100 g.
Yogurt Mushroom Pepper Noodles are made by cooking the noodles, sautéing sliced mushrooms and peppers, then combining them with garlicky yogurt. Let the noodles and vegetables cool slightly before adding the yogurt, and avoid boiling the finished dish so the sauce stays smooth.
Egg noodles or short pasta both work well in Yogurt Mushroom Pepper Noodles. Egg noodles give the dish a softer, more homemade feel, while short pasta holds the mushroom and pepper pieces nicely; cook either just until tender so it does not turn mushy when mixed with yogurt.
Keep the yogurt sauce from splitting in Yogurt Mushroom Pepper Noodles by mixing it in after the hot noodles and vegetables have cooled slightly. Do not boil the dish once the yogurt is added; if serving it warm, heat the noodle mixture first and stir in the yogurt off the heat.
Yes, Greek yogurt works in Yogurt Mushroom Pepper Noodles, but its thicker texture can make the sauce cling heavily to the noodles. Stir in a little water or milk until it is easy to mix, and use plain, unsweetened yogurt rather than a flavored variety.
Yes, browning the mushrooms improves Yogurt Mushroom Pepper Noodles by concentrating their savory flavor instead of letting them steam in their released liquid. Cook them in a roomy pan, and add the peppers once the mushrooms begin to brown and their liquid has mostly evaporated.
Yes, cooked chicken can be added to Yogurt Mushroom Pepper Noodles if you want a meatier meal. Brown bite-size chicken pieces separately until fully cooked, then combine them with the noodles and vegetables before adding the yogurt sauce.
Yes, Yogurt Mushroom Pepper Noodles can be served cold, much like a creamy noodle salad. Chill the cooked noodles and vegetables before mixing in the yogurt; the noodles will absorb some sauce as they sit, so stir in a spoonful of yogurt before serving if needed.
A green salad or simply dressed vegetables pair well with Yogurt Mushroom Pepper Noodles. Their creamy yogurt sauce and sautéed vegetables already make the dish filling, so a light side is usually a better match than another rich or creamy dish.
Yes, you can prepare Yogurt Mushroom Pepper Noodles ahead, but keep the yogurt separate from the cooked noodles and vegetables until serving. Store both covered in the refrigerator, then combine them after bringing the noodle mixture to a cool or lukewarm temperature.
Yogurt Mushroom Pepper Noodles keep for about 3–4 days in a covered container in the refrigerator. Refrigerate them promptly rather than leaving them out, and discard the dish if its smell, appearance, or texture changes noticeably.
Vitamins
Vitamin C
46mg · 51% DV
B2
0.4mg · 31% DV
B3
4.25mg · 27% DV
B1
0.3mg · 25% DV
Minerals
Selenium
28µg · 51% DV
Phosphorus
263mg · 38% DV
Manganese
0.78mg · 34% DV
Copper
0.3mg · 33% DV
Sodium
438mg · 19% DV
Potassium ⭐
415mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 358 calories in 1 serving (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Yogurt Mushroom Pepper Noodles is a Turkish-style home-cooked dish of erişte—short noodles traditionally made from rolled, cut dough—with mushrooms, peppers and yogurt. The vegetables are usually sautéed and served with the cooked noodles, while the yogurt goes on top or alongside.
The noodles are tender and filling, the mushrooms bring a savoury, earthy note, and the peppers add gentle sweetness; cool, tangy yogurt balances the warm dish. It works well as a simple lunch or dinner, often with a crisp salad. Most of its energy comes from the noodles, while the vegetables add some fibre and the yogurt contributes protein. For a lighter plate, use a modest amount of oil and serve extra vegetables alongside.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.95g
MONOUNSATURATED
2.95g
POLYUNSATURATED
1.33g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.