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Chinese Vegetable Noodles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2543
Energy (kCal)1068.572
Carbohydrates (g)250.9126
Total fats (g)4.7711
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a wok, add the minced garlic saute for a min, now add the cabbage, carrot, capsicum and shallots. Stir fry for few minutes and add the cooked noodles. Season with soy sauce, chilly sauce, pepper and salt. Stir fry for few more minutes. Vegetables should be crisp and not to be overcooked. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chinese noodle 2 cups cooked 982.8 241.05200000000002 0.44799999999999995 0.168
    cabbage 1/2 cup shredded 11.125 2.5810000000000004 0.5696 0.0445
    carrot 1/4 cup shredded 13.12 3.0656 0.2976 0.0768
    green onion 4 tablespoons 6.48 1.3776 0.2328 0.1128
    bell pepper 1/4 cup shredded - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    thai chili sauce 1 tablespoon sweet - - - -
    salt 1 dash - - - -
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    oil 1 teaspoon 37.376 0.0 0.0119 4.2445

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



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