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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. In a large pot on high heat, bring 10 cups of water to boil. Cook noodles in boiling water until tender or “al-dente,” approximately 5 - 7 minutes, drain and set aside. | 2. Heat a nonstick wok or pan over high heat. Add 1/2 tablespoon oil, swirling to coat the pan, add noodles and pan-fry until noodles are golden, about 7 to 10 minutes. Remove noodles from wok. | 3. Add remaining 1/2 tablespoon oil to wok, add vegetables, and stir-fry until just cooked, about 5 to 7 minutes. | 4. Return noodles to the wok, add salt, sugar and soy sauce. | 5. Stir to combine and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	10	cups		0.0	0.0	0.0	0.0
egg noodle	1	lb		1751.0439999999999	324.9919	64.5697	20.2464
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
bean sprout	3	cups		-	-	-	-
bamboo shoot	1	cup	julienned sliced	40.77	7.852	3.926	0.45299999999999996
carrot	1/2	cup	shredded	26.24	6.1312	0.5952	0.1536
shiitake mushroom	1/2	cup	soaked julienned	-	-	-	-
green onion	2		julienned	38.34	8.1508	1.3774	0.6674
salt	1/2	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912

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