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Stir-Fried Rice Noodles With Black Bean Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.3256
Energy (kCal)3922.8588
Carbohydrates (g)835.5871
Total fats (g)21.5378
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant. | 2. Add the noodles and stir-fry until soft. | 3. Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly. | 4. Serve immediately and garnish with chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 2 crushed - - - -
    gingerroot 1 tablespoon grated 4.8 1.0662 0.1092 0.045
    spring onion 6 cut - - - -
    rice noodle 1 kg 3659.3248 806.0568 59.8159 5.6297
    black bean sauce 2 tablespoons bottled - - - -
    chinese rice wine 2 tablespoons - - - -
    rice wine vinegar 1 tablespoon - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    sesame oil 1/2 teaspoon 19.89 0.0 0.0 2.25
    chive 1 tablespoon 0.9 0.1305 0.0981 0.0219

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



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