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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Nepalese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover the noodles in very hot water and allow to sit for 20 minutes, or until soft. | 2. In another bowl, pour boiling water over the wood ears and allow them to sit for 20 minutes also. | 3. Boil the potatoes for 10 minutes, then drain. | 4. When able to handle, slice the potatoes like fries. | 5. At the end of twenty minutes, drain the wood ears and cut into thin slices. | 6. Saute the onion with the oil in a large pan until it is tender. | 7. Add the tomato, ginger, garlic, paprika, and turmeric, stirring to mix. | 8. Add the potatoes and stir to coat them with the spices. | 9. Then add the peas, sliced wood ears, bell pepper, and water. | 10. Cook, stirring, until the potatoes are fork-tender, adding small amounts of water if needed. | 11. Drain the noodles, chop into smaller pieces (about into thirds), and add to the pan. | 12. Cook for 3-5 minutes more, or until heated through. | 13. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	3			952.5451	216.3638	25.7187	1.9051
bean thread noodle	4	ounces		100.8667	0.0	22.44	0.5667
wood ear mushroom	1/2	cup		100.8667	0.0	22.44	0.5667
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
ginger	1/2		grated	3.015	0.6446	0.0808	0.0382
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
green pea	1/4	cup		29.3625	5.2381	1.9648	0.145
red bell pepper	1/4		cut	100.8667	0.0	22.44	0.5667
water	1/4	cup		0.0	0.0	0.0	0.0

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