Braised Mung Bean Noodles with Cabbage and Shiitakes at foodious.com

RELATED RECIPES

Chinese Chicken Salad with Chinese Salad Dressing

Rustic Root Vegetable & Lentil Stew

Braised Mung Bean Noodles with Cabbage and Shiitakes

Add to Calendar

Add as Favorite

Friendly URLs: /braised-mung-bean-noodles-with-cabbage-and-shiitakes

35 minutes

Adjust servings

dairy-free

gluten-free

(?)

Has gluten from:

soy sauce, thin (lite)

kid friendly

has meat

(?)

Has meat from:

chicken bone
ham

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

shrimp (dried)
chicken bone
ham

vegetarian

(?)

Not vegetarian due to:

chicken bone
ham

pescatarian

(?)

Not pescatarian due to:

ham

paleo

(?)

Not paleo due to:

vegetable oil
dark sesame oil

This recipe has no customizations.

Nutrition to Balance

This recipe has Calories as 94.8% (as a percentage of RDA).

You'll likely need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 1.4% of RDA
• Calories: 94.8% of RDA
• Carbs: 10.4% of RDA
• Fat (total lipid): 44.6% of RDA
• Fiber: 13.8% of RDA
• Fructose: 1.6% of RDA
• Protein: 51.2% of RDA
• Sodium: 55.2% of RDA
• Sugar: 18.6% of RDA

• Vitamin A (IU): 13.5% of RDA
• Vitamin B6: 11.0% of RDA
• Vitamin C: 57.9% of RDA
• Iron: 25.6% of RDA
• Magnesium: 11.7% of RDA
• Manganese: 5.3% of RDA
• Niacin: 16.3% of RDA
• Potassium: 15.9% of RDA
• Zinc: 7.3% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

28.5

Calories

1896

Fiber

3.86

Iron

4.83

Protein

57.6

Sodium

746

Sugars

5.81

Fat (total lipid)

27.3

MAIN RECIPE INGREDIENTS

Amount

Measure

Adjust

Ingredient

tbsp

vegetable oil

clove

garlic (fresh)

Minced.

inch

ginger (ground)

grated.

whole

scallions

trimmed and cut into 1 1/2 inch pieces.

whole

shiitake mushrooms

dried, soaked in water until pliable, stemmed, and caps julienned.

1/4

cups

shrimp (dried)

optional.

leaves

napa cabbages

cut into 1 inch pieces.

2 1/2

mung bean noodles (dry)

soaked in water until pliable and drained.

tbsp

soy sauce, thin (lite)

more for taste.

tsp

dark sesame oil

Save Recipe

Recipe Short Name:

Add new ingredient

Report Substitution

Please provide succinct feedback on why this substituion looks like it may not be correct.

E.g.:

It looks like a mistake.

It won't work for 99% of recipes.

Error: we need a reason for your feedback.

Thank you for the feedback! (We'll check it out...)

INGREDIENTS FOR: CHINESE SUPERIOR STOCK

Amount

Measure

Ingredient

lbs

chicken bones

Raw meaty chicken bones.

ham

From a whole ham (like Smithfield), soaked in water for 24 hours and drained.

daikon

Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.

inches

ginger (ground)

Sliced and lightly crushed.

whole

scallions

trimmed and lightly crushed.

tsp

black peppercorns

Can use white peppercorns as well.

Save Recipe

Recipe Short Name:

Add new ingredient

PREPARATION

PREPARING THE STOCK

Follow the steps for recipe "Chinese Superior Stock", which is in the dependent recipes section to the right. You will need 1 and 1/2 cups of this stock.

PREPERATION

Heat the oil in a medium pot over medium-high heat.

Stir-fry the garlic, ginger, and scallions until fragrant, about 1 minute.

Add the shiitakes, dried shrimp (if using) and the cabbage and continue to stir-fry until wilted and golden, about 5 minutes.

Add the noodles and toss to distribute the ingredients evenly.

Add the stock, soy sauce, sesame oil, and black pepper to taste.

Reduce heat to low, cover the pot, and braise for 6 to 8 minutes, until the noodles have completely absorbed the liquid.

Add fresh chili peppers for spice (as shown).

DEPENDENT RECIPES:

Chinese Superior Stock

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

THIS RECIPE CAN BE CUSTOMIZED

Make it Gluten Free!

A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).

Make it Wheat Free!

A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 1896

Protein 57.6 g

Carbohydrates 28.5 g

Iron 4.83 mg

Fiber 3.86 g

Calcium 14.1 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.