Directions:
- COOK NOODLES IN A PAN AS PER INSTRUCTIONS.
- LEAVE SOME WATER IN THE NOODLES.
- ADD CABBAGE, ONIONS, LEFTOVER CHICKEN PIECES, TOMATO PUREE, TOMATO SAUCE, SOY SAUCE, VEGETABLE STOCK AND BLACK PEPPER POWDER.
- COOK ON HIGH HEAT FOR 3 MINUTES.
- TRANSFER TO THE SALAD BOWL AND ALLOW TO COOL FOR 30 MINUTES.
- SERVE WARM!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 661.88 Kcal (2771 kJ) | ||
| Calories from fat | 80.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.89g | 14% | |
|---|---|---|---|
| Cholesterol | 53.24mg | 18% | |
| Sodium | 19668.68mg | 820% | |
| Potassium | 927.53mg | 20% | |
| Total Carbs | 110.36g | 37% | |
| Sugars | 12.76g | 51% | |
| Dietary Fiber | 6.09g | 24% | |
| Protein | 15.46g | 31% | |
| Vitamin C | 45.6mg | 76% | |
| Iron | 1.1mg | 6% | |
| Calcium | 77.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 148.77 Kcal (623 kJ) | ||
| Calories from fat | 17.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 14% | |
|---|---|---|---|
| Cholesterol | 11.97mg | 18% | |
| Sodium | 4420.92mg | 820% | |
| Potassium | 208.48mg | 20% | |
| Total Carbs | 24.81g | 37% | |
| Sugars | 2.87g | 51% | |
| Dietary Fiber | 1.37g | 24% | |
| Protein | 3.47g | 31% | |
| Vitamin C | 10.2mg | 76% | |
| Iron | 0.3mg | 6% | |
| Calcium | 17.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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