4 Serves
35 Mins
Prepare the yellow egg noodles according to package instructions, then drain and set aside. Chop the onion, garlic, and cabbage using a chefs knife on a cutting board.
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ItalianVitamin E
1 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
154 µg / 400 µgCalcium
67 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
208 mg / 1,250 mgPotassium
495 mg / 4,700 mgSodium
299 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat the cooking oil in a wok or large frying pan over medium-high heat.
Add the chopped onion and garlic to the wok, sautéing until fragrant. Incorporate the cabbage and stir-fry until tender-crisp.
Add the cooked noodles to the pan, tossing thoroughly with the sweet soy sauce and seasoning with salt and pepper to taste.
31
g67
g16
g
