This dish has all the umami-rich and crisp-tender qualities we love about classic takeout and none of the greasy, sodium-bomb qualities we don’t. Wavy, deep yellow Chinese egg noodles can be found in the refrigerated section of any Asian market and many supermarkets. You can substitute any refrigerated fresh pasta or even brown rice noodles, just make sure to boil until just al dente. Sliced baby bok choy, carrots, and snap peas would also be delicious here—just remember to add the vegetables in stages, going from hard and dense to leafy and tender—so all can cook to the perfect doneness.
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Serving Size: 1 Serving (679g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 277 | ||
Calories from Fat: 256 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 301mg | 10 % | |
Potassium 152.8mg | 4 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2g | ||
Protein 3.6g | 5 % | |
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: 277
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