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2 servings
suggest servings
| 1 | pound | egg noodles | chinese |
| 2 | tablespoons | peanut oil | |
| 2 | tablespoons | scallions, spring or green onions | finely chopped |
| 1 | tablespoon | garlic | finely chopped |
| 1 | tablespoon | yellow bean sauce | |
| 2 | teaspoons | chili bean sauce | |
| 2 | teaspoons | ginger | finely chopped |
| 1 | tablespoon | rice wine | |
| 2 | tablespoons | soy sauce, dark | |
| 2 | tablespoons | sesame oil | |
| 1 | x | cilantro leaves | fresh, for garnish |
If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes.
Cool in cold water until required.
If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.
Heat a wok or large frying-pan and add the oil.
When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes.
Allow the mixture to cool thoroughly.
Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil.
Garnish with the coriander and serve within 3 hours.
| % Daily Value* | |
| Total Fat 36.0g | 56% |
| Saturated Fat 7.0g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 1099mg | 46% |
| Total Carbohydrate 165.0g | 55% |
| Dietary Fiber 8.0g | 31% |
| Sugars 5.0g | |
| Protein 34.0g | 69% |
| Vitamin A | 4% | Vitamin C | 3% | |
| Calcium | 9% | Iron | 54% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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