Peastarch Noodles and Egg Sauce
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INGREDIENTS
INSTRUCTIONS
1. Bring water to a boil; add peastarch noodles and cook 15 to 20 minutes. Then drain, rinse with cold water, and drain again. Transfer noodles to individual serving bowls. 2. Heat stock; then stir in soy sauce and sherry. 3. Meanwhile beat eggs and cut scallion stalks in 1-inch sections. 4. Heat oil. Add scallions and stir-fry until translucent; then stir in eggs. While eggs are still liquid, stir in heated stock mixture; and cook, stirring, over moderate heat until the mixture comes to a boil but the eggs have not completely set. 5. Pour the egg sauce over the noodles and serve. From
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (735g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 315 | ||
| Calories from Fat: 188 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 20.9g | 28 % | |
| Saturated Fat 6g | 30 % | |
| Monounsaturated Fat 8.6g | ||
| Polyunsanturated Fat 3.2g | ||
| Cholesterol 793.1mg | 244 % | |
| Sodium 1166.2mg | 40 % | |
| Potassium 309mg | 8 % | |
| Total Carbohydrate 5.8g | 2 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 5.4g | ||
| Protein 24.2g | 35 % | |
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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. |
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Calories per serving: 315
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