These noodles, adapted from the cookbook "The Wok" by J. Kenji López-Alt, and based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, are extraordinarily simple and delicious on their own, but that doesn’t mean you can’t fancy them up a bit. They go very well with seafood, and some raw, shell-on shrimp stir-fried along with the garlic right from the start would be an excellent addition. Recently, I’ve taken to adding a few spoonfuls of tarako or mentaiko — Japanese salted pollock roe. Sushi-style flying fish roe (tobiko) or salmon roe (ikura) would also be a great addition, as would chunks of crab or lobster meat, or even Western-style caviar (if you’re feeling flush).
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Serving Size: 1 serving (189g) | ||
Recipe Makes: 4 servings | ||
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Calories: 594 | ||
Calories from Fat: 121 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 411.6mg | 14 % | |
Potassium 448.6mg | 12 % | |
Total Carbohydrate 100.3g | 30 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 95.7g | ||
Protein 18g | 26 % | |
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: 594
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