From thai cooking school
Mix molasses with big fresh noodles and set aside.
Heat oil in a wok. Fry chicken, garlic and a pinch of salt until golden brown.
Add bok choy and carrots and mix.
Push to side in wok, add egg and scramble. Then mix together with carrots, bok choy and chicken mixture.
Add noodles and season with fish sauce and sugar. Cook until noodles are well done.
Serve with a pinch of chili powder and a slice of lime.
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1036 | ||
Calories from Fat: 886 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.5g | 131 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 48.1g | ||
Cholesterol 85mg | 26 % | |
Sodium 2953.4mg | 102 % | |
Potassium 625.6mg | 16 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 16.2g | ||
Protein 23.5g | 34 % | |
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: 1036
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