This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color.Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting. To season, heat the wok on high, turn off the flame and use a paper towel to wipe the interior with vegetable oil. Repeat if necessary. A deep frying pan with high sides will work for this recipe if you don't have a wok. Featured in: Review: Two Books To Master Chinese Cuisines.
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Serving Size: 1 recipe (1012g) | ||
Recipe Makes: 1 | ||
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Calories: 1265 | ||
Calories from Fat: 1190 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132.2g | 176 % | |
Saturated Fat 43.1g | 215 % | |
Monounsaturated Fat 63g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 117.5mg | 36 % | |
Sodium 1602.8mg | 55 % | |
Potassium 262.5mg | 7 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.3g | ||
Protein 12.2g | 17 % | |
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: 1265
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