Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
Boil 6 cups of water in a cooking pot.
Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.
Heat a large wok or cooking pot and pour-in the cooking oil.
Saute the onion and garlic.
Add the pork and sausage slices and continue to cook for 2 minutes.
Add-in soy sauce and oyster sauce. Stir.
Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
Transfer to a serving plate. Serve.
Share and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2961g)|
|Recipe Makes: 1|
|Calories from Fat: 2877 (64%)|
|Amt Per Serving||% DV|
|Total Fat 319.7g||426 %|
|Saturated Fat 84.8g||424 %|
|Monounsaturated Fat 126.2g|
|Polyunsanturated Fat 82.4g|
|Cholesterol 1380mg||425 %|
|Sodium 1431.7mg||49 %|
|Potassium 7316.3mg||193 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 28.8g|
|Protein 362.2g||517 %|
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: 4528
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!