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Hong Kong-Style Five Vegetable Fried Rice Noodle (Ng So Chao Mai Sin)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.7424
Energy (kCal)228.6867
Carbohydrates (g)0.7888
Total fats (g)14.1579
  • Cuisine

    Asian >> Chinese and Mongolian >> Chinese

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place noodles in a bowl and pour in enough boiling water to cover; soak until noodles are softened, about 10 minutes. Drain. | 2. Mix 1 cup water, chicken bouillon, and soy sauce in a bowl until sauce is smooth. | 3. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, baby cabbage, mustard greens, lettuce, and Japanese cucumber until mushrooms are fragrant and vegetables are tender, about 5 minutes. Add noodles and sauce; cook and stir using a long wooden chopstick until sauce has nearly evaporated, about 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    noodle - - - -
    rice noodle 1 package - - - -
    water boiling 0.0 0.0 0.0 0.0
    sauce - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    chicken bouillon granule 1 tablespoon 100.8667 0.0 22.44 0.5667
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    vegetable - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    japanese white mushroom 4 ounces stemmed sliced 100.8667 0.0 22.44 0.5667
    baby cabbage 4 ounces shredded 100.8667 0.0 22.44 0.5667
    chinese mustard green 4 ounces pickled chopped 100.8667 0.0 22.44 0.5667
    head lettuce 1/4 shredded - - - -
    japanese cucumber 1 sliced 100.8667 0.0 22.44 0.5667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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