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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the noodles in salted boiling water (4-6 minutes for rice noodles or 8-10 minutes for egg noodles), rinse in cold water, and drain. | 2. In a wok or large skillet, saute the chicken in hot oil for 2 minutes; add the vegetables and saute for another 2-3 minutes. | 3. Add the chicken stock and mix well. | 4. Cover, reduce heat and simmer for 10 minutes. | 5. Mix together the cornstarch, water, soy sauce and teriyaki sauce until smooth, and add the mixture to the chicken and vegetables. | 6. Season with salt and pepper. | 7. Stir in the noodles, re-heat and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice noodle egg	1/4	lb		50.4333	0.0	11.22	0.2833
oil	2 1/2			280.32	0.0	0.0896	31.8336
chicken	1/4		cooked cut	-	-	-	-
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
mushroom	6		cut	-	-	-	-
cabbage	1/2	cup	chopped	11.125	2.5810000000000004	0.5696	0.0445
snow pea	2	ounces	cut	50.4333	0.0	11.22	0.2833
bean sprout	1	cup		50.4333	0.0	11.22	0.2833
chicken stock	1 1/4	cups		108.0	10.59	7.56	3.6
cornstarch	2 1/2	tablespoons		76.2	18.254	0.052000000000000005	0.01
water	4	tablespoons		0.0	0.0	0.0	0.0
soy sauce	2 1/2	1/2		21.2	1.972	3.2560000000000002	0.228
teriyaki sauce	2	tablespoons		32.04	5.6016	2.1348	0.0072
salt				-	-	-	-
black pepper	3/8	teaspoon		2.1649	0.5516	0.0896	0.0281

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