Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Red Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mung Bean | not in our table | 0 |
| Toasted Sesame Seed | 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 cup mung bean sprouts
- 12 ounces egg noodles
- 4 1/2 tablespoons sesame oil, divided
- 1 cucumber
- 3 tablespoons red rice, red wine or balsamic vinegar
- 2 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon hot chili oil
- 1 cup cooked chicken, shredded
- 2 tablespoons toasted sesame seeds
Directions
Rinse the mung bean sprouts and drain thoroughly. Cook the noodles
according to the package directions. Drain thoroughly and toss with 1 to 1/2 tablespoons sesame oil.
Peel the cucumber, cut in half lengthwise and remove the seeds, and
julienne. To prepare the sauce, combine the remaining sesame oil, vinegar, soy sauce, sugar and hot chili oil. Set aside.
To serve, place the noodles on a serving plate. Arrange the cooked chicken, cucumber and bean sprouts over top. Pour the sauce over. Sprinkle with the toasted sesame seeds. Serve cold.
Category:American Chinese Recipes
Category:American Chinese Salads