Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
600
Calories
87g
Protein
18g
Fat
20g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 10 cm bunch cellophane noodles
- 5 cups chicken or pork bone stock
- 1 onion, finely sliced
- 2 cloves garlic, finely sliced
- 6 button mushrooms, sliced
- 1 tablespoon soy sauce
- 125 g (4oz) fresh shrimps or prawns
- 1 zucchini, finely sliced in discs
- salt and pepper to taste
- =
Directions
1
Soak the noodles in water for 30 minutes or until the noodles are soft enough to cut into short lengths. Bring stock to a boil then add onion and garlic. Put in noodles and cook until noodles are soft. Add mushrooms, soy sauce, shrimps and zucchini. Cook until shrimps are pink. Add salt and pepper to taste. Serve hot.
Recipe sourced from
fandom