Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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
- =
- 100 g rice noodles or vermicelli
- 2 cups finely sliced cabbage
- 1 cup bean sprouts
- 2 cloves minced garlic
- ¼ cup thinly sliced onion
- 2 eggs
- 1 tbsp curry powder
- 1 chopped tomato
- 1 tsp soy sauce
- 1 tsp chili powder
- Salt, to taste
- 3 tbsp cooking oil
- =
Directions
Soak noodles in cold water for 20 minutes and drain.
Beat eggs in a small bowl, with a pinch of salt and fry in a non-stick pan. Remove and slice egg into strips.
Heat oil in a wok and sauté garlic and onion over medium heat till onions become soft. Add cabbage and bean sprouts and sauté for about 2 minutes.
Add curry powder, chopped tomatoes, chili powder and soy sauce, and continue to cook for another 2 minutes.
Add noodles and stir-fry until cooked. Top with crispy anchovies and sliced egg-strips before serving.