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Ww Shanghai Chicken and Noodles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)144.8557
Energy (kCal)1300.8781
Carbohydrates (g)65.1346
Total fats (g)47.6279
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coat a wok or a large nonstick skillet with cooking spray. Add rice-vinegar; heat over medium high heat; about 1 minute. Add chicken; stir fry until brown, about 5 minutes. Add vegetables; stir fry until crisp tender and chicken is no longer pink in center; about 3 minutes. Note: You can use a 12 ounce bag of fresh stir fry vegetables instead of the bok choy, carrots, snow peas, and cabbage. | 2. Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly, about 3 minutes. Boil and stir 1 minute. Add linguine; toss until well coated and heated through, about 2 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice wine vinegar 2 tablespoons - - - -
    chicken breast 1 lb boneless skinless cut 780.1798 0.0 94.5741 41.9573
    bok choy 1 cup shredded 201.7333 0.0 44.88 1.1333
    carrot 1/2 cup shredded 26.24 6.1312 0.5952 0.1536
    snow pea 1 cup sliced 201.7333 0.0 44.88 1.1333
    cabbage 1/2 cup shredded 11.125 2.5810000000000004 0.5696 0.0445
    shiitake mushroom 1 cup sliced - - - -
    hoisin sauce 1/2 cup 281.6 56.4224 4.2368 4.3392
    linguine 8 ounces cooked 201.7333 0.0 44.88 1.1333

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



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