Directions:
- Soften vermicelli in cold water for 15 minutes. Drain and set aside.
- Heat oil in wok and add shredded mushrooms and carrots and stir-fry until fragrant. Add bean sprouts, soy sauce and chicken stock. Stir evenly then braise over low heat for 5 minutes.
- Add vermicelli. Cook until water is absorbed. Season with salt and add in spring onion. Stir continuously or vermicelli will stick to wok.
- Use a large pair of chopsticks to toss the vermicelli, so as not to risk breaking it up and making it mush.
- You can always add whatever you want into this dish, it is very very versatile.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.96 Kcal (800 kJ) | ||
| Calories from fat | 9.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 2% | |
|---|---|---|---|
| Cholesterol | 1.83mg | 1% | |
| Sodium | 703.37mg | 29% | |
| Potassium | 196.02mg | 4% | |
| Total Carbs | 40.4g | 13% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 14.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 111.5 Kcal (467 kJ) | ||
| Calories from fat | 5.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 2% | |
|---|---|---|---|
| Cholesterol | 1.07mg | 1% | |
| Sodium | 410.7mg | 29% | |
| Potassium | 114.45mg | 4% | |
| Total Carbs | 23.59g | 13% | |
| Sugars | 3.54g | 24% | |
| Dietary Fiber | 1.11g | 8% | |
| Protein | 3.72g | 13% | |
| Vitamin C | 4.3mg | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 3% | |
| Calcium | 8.4mg | 1% | |
* 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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