Directions:
- Lightly coat a large nonstick skillet with oil. Open a bag of the egg noodle adds half of the noodles and toast to a light color. Pour into a large container and keep warm. Repeat this with noodles until done.
- In a mixing bowl add chicken breast, salt, white pepper, soy sauce, rice wine, garlic powder, onion powder, cornstarch and oil. Blend well and let stand for 30 minutes.
- Heats a wok add oil to coat, heat until oil start to smoke. Add the chicken mixture stirring at all time. Add the celery, onion, carrot, cabbage, green onion and bamboo. Stirring at all time adjust and re-season to taste. After about 2 minutes of cooking add the stock and oyster sauce. Bring to a boil and thicken with cornstarch roux. Pour over the egg noodles. Top with cashew nut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 902.47 Kcal (3778 kJ) | ||
| Calories from fat | 317.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.3g | 54% | |
|---|---|---|---|
| Cholesterol | 101.91mg | 34% | |
| Sodium | 2117.32mg | 88% | |
| Potassium | 1354.66mg | 29% | |
| Total Carbs | 117.1g | 39% | |
| Sugars | 11.79g | 47% | |
| Dietary Fiber | 8.89g | 36% | |
| Protein | 30.06g | 60% | |
| Vitamin C | 37.8mg | 63% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 7.4mg | 41% | |
| Calcium | 202.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 154.98 Kcal (649 kJ) | ||
| Calories from fat | 54.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 54% | |
|---|---|---|---|
| Cholesterol | 17.5mg | 34% | |
| Sodium | 363.6mg | 88% | |
| Potassium | 232.63mg | 29% | |
| Total Carbs | 20.11g | 39% | |
| Sugars | 2.02g | 47% | |
| Dietary Fiber | 1.53g | 36% | |
| Protein | 5.16g | 60% | |
| Vitamin C | 6.5mg | 63% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.3mg | 41% | |
| Calcium | 34.8mg | 20% | |
* 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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