Chinese Egg Noodles in Chicken Broth
- Number of Servings: 1
Ingredients
1 bundle noodles, fresh3 cups water, 1.5 cube broth4 leaves of cabbage, chopped1 Tbsp sesame oil
Bring a saucepan of water to a boil with 3c of water.
Bring a pot of water to a boil with more water.
Into the saucepan, add the boullion cube and chopped napa cabbage. Stir until lightly cooked. Remove from heat.
Into the boiling pot of water drop one bundle of noodles. This is two servings of noodles, but we will eat them both. Stir for around 30 seconds to 2 minutes, getting the noodles separate.
Drain hot water, and rinse noodles with cold water. Place noodles in bottom of bowl. Pour soup on top of this, and add the sesame oil.
Serving Size: 1 bowl
Number of Servings: 1
Recipe submitted by SparkPeople user JOHNKAWAKAMI.
Bring a pot of water to a boil with more water.
Into the saucepan, add the boullion cube and chopped napa cabbage. Stir until lightly cooked. Remove from heat.
Into the boiling pot of water drop one bundle of noodles. This is two servings of noodles, but we will eat them both. Stir for around 30 seconds to 2 minutes, getting the noodles separate.
Drain hot water, and rinse noodles with cold water. Place noodles in bottom of bowl. Pour soup on top of this, and add the sesame oil.
Serving Size: 1 bowl
Number of Servings: 1
Recipe submitted by SparkPeople user JOHNKAWAKAMI.
Nutritional Info Amount Per Serving
- Calories: 354.0
- Total Fat: 21.5 g
- Cholesterol: 0.0 mg
- Sodium: 4,280.0 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 8.6 g
- Protein: 11.9 g
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