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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes. | 2. While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer. | 3. Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts and eggs. Once the eggs are cooked, stir in the water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through. | 4. Drain the rice noodles and add them to the skillet. Season with salt, pepper or soy sauce, to taste. | 5. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice noodle	8	ounces		829.92	182.8104	13.565999999999999	1.2768
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
carrot	1		cut	52.48	12.2624	1.1904	0.3072
onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
cabbage	1 1/2	cups	shredded	33.375	7.742999999999999	1.7088	0.1335
chicken breast	1/2		boneless skinless cut	390.0899	0.0	47.2871	20.9787
egg	2			143.0	0.72	12.56	9.51
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
bean sprout	1	cup	drained rinsed	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
brown sugar	1/4	teaspoon		2.85	0.7357	0.0009	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
salt				-	-	-	-
black pepper			ground	-	-	-	-

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