This version of soy sauce noodles, an iconic Cantonese dish commonly enjoyed for breakfast or lunch at dim sum, is hearty enough for dinner, too. While the traditional dish features bean sprouts and often garlic chives, this recipe uses cabbage, which provides a lovely textural crunch, and plenty of scallions for an aromatic punch. The soy sauce seasoning is a simple mix of regular and dark soy sauce (or lăochōu in Cantonese). It gives the noodles its signature deep color. If you can’t find dark soy sauce, tamari works well, too. This dish is traditionally made with thin egg noodles, but in a pinch, any dried wheat noodles will do the job.
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Serving Size: 1 serving (283g) | ||
Recipe Makes: 4 servings | ||
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Calories: 236 | ||
Calories from Fat: 152 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 423mg | 130 % | |
Sodium 185.4mg | 6 % | |
Potassium 744.7mg | 20 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.3g | ||
Protein 15.7g | 22 % | |
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: 236
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