Remember the basic rule for chowing: Have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth. Taste for salt and place in a serving bowl. Garnish with green onions & serve.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 6|
|Calories from Fat: 73 (36%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 4.8mg||1 %|
|Sodium 412.7mg||14 %|
|Potassium 349.4mg||9 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 26.4g|
|Protein 5.4g||8 %|
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Calories per serving: 203
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