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Japanese Noodles With Bok Choy and Tofu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.8737
Energy (kCal)627.5275
Carbohydrates (g)57.3996
Total fats (g)23.6207
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. | 2. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. | 3. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. | 4. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    honey 2 tablespoons - - - -
    oriental sesame oil 2 tablespoons - - - -
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    green onion 8 chopped 153.36 32.6032 5.5096 2.6696
    garlic clove 2 minced - - - -
    ginger 1 tablespoon minced peeled 4.8 1.0662 0.1092 0.045
    bok choy 2 heads discarded sliced - - - -
    extra tofu 1 package cut drained firm 387.1 10.27 39.895 20.54
    udon noodle 1 package cooked - - - -

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



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