Try this Egg Noodles in Rich Hoisin Gravy recipe, or contribute your own.
Suggest a better descriptionThis dish is traditionally served warm, but it also is delicious chilled. The pork should be minced hand, not ground. The Chinese would use egg noodles, but you can substitute readily available Japanese ramen noodles. In a bowl, whisk together the hoisin sauce, soy sauce, half the sesame oil and the chicken stock. Heat the peanut oil in a wok and stir-fry the garlic and ginger for 45 seconds, or until soft. Add the pork and stir-fry until nicely browned, about 2 minutes. Add the rice wine and stir-fry for 30 seconds. Stir in the broth mixture and bring to a boil. Stir in the cornstarch mixture and return the entire mixture to a boil; it will thicken slightly. Add chili oil to taste and keep the gravy warm. Cook the noodles in boiling salted water about 1 minute, or until done to taste. Drain well and toss the noodles with the remaining sesame oil. Divide the noodles among bowls, pour the gravy over them and garnish with bean sprouts and cucumber. Yield: Makes 6 servings. Posted to recipelu-digest Volume 01 Number 578 by molony
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Serving Size: 1 Serving (2372g) | ||
Recipe Makes: 1 | ||
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Calories: 3910 | ||
Calories from Fat: 2138 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 237.6g | 317 % | |
Saturated Fat 46.6g | 233 % | |
Monounsaturated Fat 76.7g | ||
Polyunsanturated Fat 100.4g | ||
Cholesterol 282.7mg | 87 % | |
Sodium 4362mg | 150 % | |
Potassium 3654.6mg | 96 % | |
Total Carbohydrate 323.9g | 95 % | |
Dietary Fiber 26.1g | 104 % | |
Sugars, other 297.9g | ||
Protein 132.8g | 190 % | |
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: 3910
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