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4 Serves
68 Mins
Boil the noodles in a large pot of water until tender, then drain and rinse thoroughly under cold water to stop the cooking process.
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EgyptianVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
148 µg / 400 µgCalcium
14 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
177 mg / 4,700 mgSodium
1565 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Prepare the starch jelly by cooking the starch mixture in a saucepan until thickened, then pour into a container to set and chill in the refrigerator.
Heat vegetable oil in a wok and sauté the aromatics, such as onions and garlic, until fragrant.
Whisk together the broth ingredients, including salt, pepper, and seasonings, in a mixing bowl.
Assemble the dish by placing the cold noodles and sliced starch jelly into bowls, topping with the sautéed aromatics, and pouring the chilled broth over everything.
8
g43
g6
g
Japanese
Burmese