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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a pot of water to a boil, salt it, and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside. | 2. Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add protein and cook until no longer pink and is starting to brown around the edges. | 3. Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water, as needed to keep them from sticking. | 4. Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin, and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
chinese egg noodle	10 -12	ounces		0.0	0.0	0.0	0.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
chicken breast	1	2	sliced	780.1798	0.0	94.5741	41.9573
napa cabbage	1	cups	shredded	13.08	2.4307	1.199	0.1853
carrot	2		shredded	104.96	24.5248	2.3808	0.6144
ketchup	2	tablespoons		0.0	0.0	0.0	0.0
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
worcestershire sauce	1/4	cup		53.625	13.3788	0.0	0.0
mirin	2	tablespoons		0.0	0.0	0.0	0.0
sauce	3	drops		-	-	-	-
scallion	1	bunch	chopped	-	-	-	-

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