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Fried Singapore Noodles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.407
Energy (kCal)1522.873
Carbohydrates (g)141.6364
Total fats (g)88.1721
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak rice noodles in water for about 13mins. | 2. Drain well & pat dry with paper towel. | 3. Heat wok or large skillet, then add half oil (1TBS of each). | 4. When oil is hot add the noodles and salt. | 5. Stir-fry for 4mins. | 6. Transfer to a warm serving dish and keep warm. | 7. Heat remaining oil & add the prawn, pork, pepper, sugar, & curry powder. | 8. Stir fry for 1 minute. | 9. Return the noodles to the pan & stir fry with the Thai fishcakes for 2 minutes. | 10. Stir in the soy sauce & serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice noodle 6 ounces 622.44 137.1078 10.1745 0.9576
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    chili oil 2 tablespoons - - - -
    salt 1/2 teaspoon - - - -
    prawn 3/4 cup cooked - - - -
    pork 6 ounces cooked cut 639.576 0.0 23.6609 59.6541
    bell pepper 1 seeded cut - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    dark soy sauce 3 teaspoons - - - -

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



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