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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the noodles for 3 minutes, drain then place in a bowl filled with 1/4 cup vegetable broth. Set aside. | 2. Set out 4 small bowls and fill them as follows - Combine the garlic, ginger and onions in one bowl. In another bowl, combine the water chestnuts and the grated carrots. The third bowl with the snow peas and the last bowl with the sauce mixture (1/2 cup vegetable broth, soy sauce and the red pepper flakes mixed together). | 3. Heat a wok or large heavy bottomed skillet over high heat for 2 minutes. Add the oil then the onion mixture. Stir-fry for 15 seconds. | 4. Add the carrot mixture and stir-fry for 30 seconds. Add the sauce mixture, stir well then cover and cook for 2 minutes. | 5. Remove the cover and add the snow peas. Stir well then add the noodles. Toss until heated through and the vegetables are incorporated (2 minutes). Remove from the wok and serve in two bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chinese egg noodle	8	ounces		201.7333	0.0	44.88	1.1333
vegetable broth	1/4	cup		40.59	6.5805	1.4883	0.9594
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
onion	1	cup	chopped	64.0	14.944	1.76	0.16
carrot	2		peeled grated	50.02	11.6876	1.1346	0.2928
water chestnut	8		chopped	201.7333	0.0	44.88	1.1333
snow pea	1	cup	cut	201.7333	0.0	44.88	1.1333
vegetable broth	1/2	cup		40.59	6.5805	1.4883	0.9594
soy sauce	3	tablespoons	low sodium	25.44	2.3664	3.9072	0.2736
red pepper flake	1	teaspoon	crushed	201.7333	0.0	44.88	1.1333
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667

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