Japanese noodle dish; adapted from Mark Bittman's Minimalist column.
1. Cook noodles in salted, boiling water for 3 minutes. Rinse with cold water and toss with sesame oil. Set aside.
2. Combine liquid ingredients in measuring cup to make sauce. Set aside.
3. Heat oil in large pan over medium-high heat. Add ginger and stir until fragrant but not browned. Add meat and cook for about 5 minutes, until no longer pink and starting to brown.
4. Add cabbage and carrots and sprinkle with salt. Cook, stirring occasionally, until vegetables soften and most liquid has evaporated.
5. Add noodles and sauce, and stir until noodles are well coated and warmed through.
6. Transfer to serving dish, and optionally top with scallions.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 135 | ||
Calories from Fat: 34 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 564.6mg | 19 % | |
Potassium 682.2mg | 18 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 15.9g | ||
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: 135
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