Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mung Bean | not in our table | 0 |
| Capsicum | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 kg egg noodles
- 1/2 cup carrots, shredded
- 1/2 cup green onions, chopped including the greens
- 1/2 cup mung bean sprouts
- 1 large capsicum, cut into thin julienne
- 2 tbsp oil
- 1/4 cup roasted peanuts
- For Dressing:
- 1/4 cup chicken stock
- 1/4 cup peanut butter
- 1 tbsp freshly minced ginger
- 2 tbsp lemon juice
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 1/2 tbsp sesame oil
- 2 tsp sugar
- 1 garlic clove, minced
- =
Directions
In boiling water (with 1 tbsp oil) cook the noodles until soft and not mushy. Drain and rinse under cold water. Spread it to dry, coating with 1 tbsp of oil.
In other pan bring the chicken stock to boil. Remove from fire and mix the butter. Add all the other ingredients of dressing. Mix it well.
In a large bowl, put the noodles. Toss it with green onion, mung beans and capsicum and 1/2 of shredded carrots. Add the dressing and roasted peanuts and toss it well. Garnish with the remaining carrots just before serving.