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Szechwan Noodles With Green Onions

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.017
Energy (kCal)562.7116
Carbohydrates (g)34.4384
Total fats (g)2.9243
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fill a stockpot with water and boil to a boiling add the noodles cook until al dente. Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook. Empty noodles into a large colander then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes. | 2. Combine sesame oil soy sauce vinegar sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don’t break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating. Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving. Top with green onion. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chinese egg noodle 1 lb 403.4676 0.0 89.7602 2.2667
    dark sesame oil 3 tablespoons 403.4676 0.0 89.7602 2.2667
    soy sauce 3 1/2 1/2 29.68 2.7608 4.5584 0.3192
    rice vinegar 2 tablespoons 403.4676 0.0 89.7602 2.2667
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    chili oil 1 tablespoon 403.4676 0.0 89.7602 2.2667
    green onion 6 stalks shredded 19.44 4.1328 0.6984 0.3384

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



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