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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the stock, garlic and ginger into a large pot and bring to a boil. | 2. Reduce heat and allow to simmer for about 5 minutes. | 3. Add the onions, rice wine vinegar and sauce and bring back to a boil. | 4. Add in the mushrooms, corn, bamboo shots,shredded carrots and dried chili flakes. Allow to boil for about 5 minutes. | 5. Put the noodles and black pepper into the pot and cook for two or three minutes just until they are warmed up. | 6. Divide into bowls and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetarian chicken stock	53	fluid		-	-	-	-
garlic clove	2		crushed chopped	-	-	-	-
ginger	1	teaspoon	chopped	1.6	0.3554	0.0364	0.015
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
rice wine vinegar	1/4	cup		-	-	-	-
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
mushroom	1	cup	sliced	-	-	-	-
corn	1/2	cup	frozen	62.35	13.5575	2.3707	0.9788
bamboo shoot	1	cup		40.77	7.852	3.926	0.45299999999999996
carrot	2	cups	shredded	104.96	24.5248	2.3808	0.6144
chili pepper flake	1	teaspoon		-	-	-	-
rice noodle	13 1/2	ounces	cooked	1400.49	308.4926	22.8926	2.1546
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

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