Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bean | not in our table | 0 |
| Sauce | 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
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- 1 lbs Chinese egg noodles
- 2 tbsp Peanut oil
- 2 tbsp Finely chopped scallions
- 1 tbsp Finely chopped garlic
- 1 tbsp Yellow bean sauce
- 2 tsp Chili bean sauce
- 2 tsp Finely chopped ginger
- 1 tbsp Rice wine or dry sherry
- 2 tbsp Dark soy sauce
- 2 tbsp Sesame oil
- GARNISH
- Fresh corinader leaves
- =
Directions
1 If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes.
2 Cool in cold water until required.
3 If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.
4 Heat a wok or large frying-pan and add the oil.
5 When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes.
6 Allow the mixture to cool thoroughly.
7 Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil.
8 Garnish with the coriander and serve within 3 hours