Try this Peking Meat Sauce for Noodles recipe, or contribute your own.
Suggest a better description1. Mince or grind pork; then blend in sherry. Mince scallions. 2. Blend together bean paste, soy sauce and hoisin sauce. 3. Heat oil. Add minced pork; stir-fry 1 minute. Add minced scallions and stir-fry 1 minute more. 4. Stir in bean paste mixture. Add water and heat quickly. Then cook, stirring, 2 minutes over low heat. 5. Serve with cooked wheat-flour noodles either mixed together (use about 1/4 cup meat sauce for every 1-1/2 cups cooked noodles); or serve the noodles in one dish, the sauce in another so that the diner can mix his own. NOTE: This dish is always served accompanied by dishes containing such vegetables as shredded radishes and cucumbers, blanched beansprouts and spinach strips, as well as 4 or 5 minced garlic cloves. The diner tops his noodles and sauce at intervals with a bit of garlic and 1 to 2 tablespoons of vegetables. From
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 386 | ||
Calories from Fat: 352 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.1g | 52 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 19.4g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 38.2mg | 12 % | |
Sodium 478.6mg | 17 % | |
Potassium 140mg | 4 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.3g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 386
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