Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Wheat | 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 teaspoon lite olive oil (or other veggie oil)
- 4 cloves garlic, finely chopped
- 3 cups Chinese cabbage, thinly sliced
- 4 cups defatted chicken stock
- 6 ounces small shrimp, peeled and deveine
- 6 ounces bay scallops or sea scallops (if they are large cut them in half horizontally)
- 3 tablespoons light soy sauce
- 2 tablespoons rice wine or white vinegar
- 1/2 lb Chinese wheat noodles or linguine
- 2 scallions, peeled & chopped
Directions
1. In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
2. Add cabbage& 1/4 of the chicken stock.
3. Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
4. Add remaining stock, shrimp.
5. scallops soy& rice wine cook about 1 minute or just until the shrimp& scallop are opaque.
6. Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
7. Drain and place noodles in 4 large soup bowlsLadle soup over the noodles dividing the seafood& cabbage evenly.
8. Sprinkle with scallions.
Category:Bhutani Recipes
Category:Bhutani Soups