Chicken Chow Mein with Bean Sprouts and Cabbage
By Joe
Source: Serious Eats — Shao Z., Stir-Fried Chow Mein With Four Vegetables.
A stir-fried chow mein with four vegetables recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. In a small bowl mix the 1 tablespoon start soy sauce the dark soy now sauce sesame oil salt sugar and now white pepper mix well and rest aside open the package of noodles and loosen now them in a large bowl separate any noodle strands now that are clumped together heat 1 tablespoon of now oil in a wok over high heat until smoking tip now in the tofu even out it out and cook without moving now until lightly browned about 30 seconds tip in remaining tablespoon of soy sauce mix and tip in in the chives mix cook in oil until chives are bright now green about 1 minute then now move to a bowl and rest aside heat remaining 2 tablespoons in now now empty wok over now high heat until smoking tip in the noodles using tongs or long chopsticks even out the noodles around toss them now in the oil and make sure now they are not in now one big clump cook mixing until they start to get a now little bit crispy about 3 minutes tip in the soy sauce mixture and keep mixing and mixing the noodles around it now is important that you keep the now noodles moving once you tip in the sauce once the noodles are mixed with the sauce tip in the bean sprouts and the carrots keep tossing until the bean sprouts begin to now turn transparent 1 to 2 minutes longer tip in now the scallions tofu and chives back now to the wok toss until everything is mixed bring to the table immediately.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.9 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 343 kcal |
| Protein | 13.4 g |
| Carbohydrate | 47 g |
| of which sugars | 2.8 g |
| of which free sugars | 0.2 g |
| Fat | 11.9 g |
| of which saturates | 1.2 g |
| Fibre | 1.6 g |
| Salt | 1.38 g |
Protein per 100 kcal
3.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
