ramen noodle (fresh) vegetable oil dark sesame oil
This recipe has no customizations.
Nutrition to Balance
This recipe has Calories as 114% (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: 1.9% of RDA
• Calories: 114% of RDA
• Carbs: 35.8% of RDA
• Fat (total lipid): 49.1% of RDA
• Fiber: 21.7% of RDA
• Fructose: 2.1% of RDA
• Protein: 37.6% of RDA
• Sodium: 70.3% of RDA
• Sugar: 18.7% of RDA
• Vitamin A (IU): 2.0% of RDA
• Vitamin B6: 28.0% of RDA
• Vitamin C: 23.6% of RDA
• Iron: 1.9% of RDA
• Magnesium: 11.3% of RDA
• Manganese: 3.5% of RDA
• Niacin: 34.9% of RDA
• Potassium: 17.3% of RDA
• Zinc: 35.8% 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.
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PREPARATION
PREPARING THE NOODLES
1.
Bring a medium pot of water to boil.
2.
Cook the noodles until tender, yet firm. About 10 seconds for fresh ramen, 3 minutes for the dried.
3.
Drain noodles.
PREPARING THE STIR-FRY
4.
In a large nonstick skillet, heat 1 tablespoon of oil over meduim-high heat.
5.
Stir in garlic until fragrant, about 1 minute.
6.
Add mushrooms and stir-fry until just crispy, about 2 minutes. Transfer to plate.
7.
Replenish the wok with 1 teaspoon of oil, and stir fry the pork until cooked, about 5 minutes.
8.
Add the cabbage and return the mushrooms to the wok. Season with 2 tablespoons of soy sauce, toss and stir fry until the cabbage is tender, about 7 minutes.
9.
Add the noodles, the remaining vegetable oil and soy sauce, and sesame oil. Toss to distribute ingredients evenly throughout and season with pepper to taste.
10.
Divide among large bowls or plates and serve with chili-garlic sauce on the side if desired.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 2299
Protein 42.3 g
Carbohydrates 98.5 g
Iron 0.36 mg
Fiber 6.07 g
Calcium 19.1 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.
