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Chinese Spaghetti

 

80

Yield

6

servings

Prep

60

min

Cook

30

min

Ready

90

min

Trans-fat Free, Low Carb
 

Ingredients

½ pound mung bean sprouts
2 tablespoons green peas
fresh or frozen, per person
1 each cucumbers
3 large eggs
½ cup scallions, spring or green onions
chopped
1 cup oriental noodles
(or -linguine) per person
*
1 pound pork
lean, or beef, chopped into small pieces
1 teaspoon ginger
crushed
*
1 tablespoon sesame oil
½ cup chicken broth
5 tablespoons sweet bean sauce
or hoisin sauce
*
3 tablespoons soy sauce, tamari
1 tablespoon rice wine
1 ½ teaspoons sugar
omit if hoisin sause was used
½ teaspoon monosodium glutamate
*
1 tablespoon scallions, spring or green onions
finely, chopped

Directions

TO PREPARE THE MEAT SAUCE: Heat about 3 tablespoon oil in wok, brown the ginger and green onion, then add meat and brown together.

Mix together the bean (or hoisin) and soy sauces, add this mixture to the meat, and stir fry briefly.

Then add rice wine, sugar, MSG and sesame oil.

Add the chicken broth and simmer for about 3 minutes, until the sauce becomes thick and shiny.

Put mixture in a serving bowl and set aside.

(GARNISHES) : Boil bean sprouts for 1 minute, drain, and put in serving bowl.

Warm peas and put in a serving bowl.

Cut cucumber into very fine strips, or grate.

Place in serving bowl.

Scramble eggs, fry into very thin pancakes, and cut into thin strips.

TO SERVE: Cook noodles in boiling water for 3 minutes; drain.

If you are preparing this dish ahead, rinse with cold water, drain, and add about 1 tablespoon sesame seed oil and mix well.

Serve about 1 cup hot or cold noodles in a bowl, then add the garnishes and meat sauce to taste.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 28446% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 171mg 57%
Sodium 587mg 24%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 63g
Vitamin A 6% Vitamin C 15%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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