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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required. | 2. String the celery and slice diagonally. Shred the bamboo shoots. | 3. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, celery, and bamboo shoots and stir-fry for about 5 minutes. | 4. Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
noodle	1/2	lb		796.0556	195.2491	0.3629	0.1361
celery	2	ounces		9.0718	1.6840000000000002	0.3912	0.0964
bamboo shoot	2	ounces	canned	15.3087	2.9483	1.4742	0.1701
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	3		crushed	-	-	-	-
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
dark soy sauce	2	tablespoons		-	-	-	-
ginger	2	teaspoons	chopped	3.2	0.7108	0.0728	0.03
vegetable stock	3	tablespoons		2.0719	0.3854	0.0994	0.028999999999999998
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
bean sprout	1/4			-	-	-	-

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