Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Mung Bean | not in our table | 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
- =
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon oriental sesame oil
- 2 cups mung bean sprouts
- 8 ounces dried Chinese egg noodles*
- 4 tablespoons peanut oil, divided
- 2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 2 large green onions, white and pale green parts minced, tops cut into 1-inch pieces
- 2 medium carrots, cut into matchstick-size strips
- 4 ounces snow peas, cut on diagonal into matchstick-size strips
- 6 ounces Chinese barbecued pork, cut into matchstick-size strips
- =
Directions
1 - Combine cornstarch and 1 tablespoon cold water in a bowl. Mix in soy sauce, sugar, and sesame oil.
2 - Heat the bean sprouts in boiling hot water for 30 seconds. Add the sprouts to a colander. Add noodles and bring water to a boiling water, cook for approx 5-7 minutes.
3 - Heat 1 tablespoon peanut oil in a wok Add ginger, garlic, and minced green onions, cook for approx 2 minutes. Mix in carrots, snow peas, and pork, cook them for approx 2 -3 minutes Add the bean sprouts, noodles, and green onion tops. cook for another 2 -3 minutes. Add the cornstrach and cook in the wok until the sauce begins to thicken. Add salt and pepper for seasoning. Allow noodles to cool.
add 2 tablespoons peanut oil to a skillet over medium heat. Next add in the noodles. Cook until bottom of the cake starts to turn brown and crusty(approx 5-7 minutes). Flip the cake over and brown the other end of the cake as well. Slice the cake and serve.