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Suggest a better descriptionPut cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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Serving Size: 1 Serving (836g) | ||
Recipe Makes: 3 | ||
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Calories: 578 | ||
Calories from Fat: 181 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 57.7mg | 18 % | |
Sodium 1535.7mg | 53 % | |
Potassium 1280.7mg | 34 % | |
Total Carbohydrate 62.5g | 18 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 60.1g | ||
Protein 35.8g | 51 % | |
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: 578
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