Print
Email
Servings: 2
Ingredients
- 400 g fresh broad kuay teow (you can also use dried broad rice noodles)
- 200 g chicken breast, sliced
- 200 g squid, sliced
- 8 pcs fish balls, sliced
- 1 large carrot, thinly sliced
- 1 packet choy sum (roughly 6 bunches), chopped
- 3 cups chicken stock
- 2 tbsp corn flour
- 1 tbsp tomato sauce
- 1 tbsp kicap manis
- 1 tsp brown sugar
- 1 tbsp oyster sauce
- 6 cloves garlic, minced
- 2 tsp sesame oil
- fish sauce
- freshly ground black pepper
- oil
View Full Recipe at Ang Sarap
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 604g | |
| Recipe makes 2 servings | |
| Calories 358 | |
| Calories from Fat 126 | 35% |
| Total Fat 14.06g | 18% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.1g | |
| Cholesterol 284mg | 95% |
| Sodium 965mg | 40% |
| Potassium 893mg | 26% |
| Total Carbs 18.56g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.47g | 2% |
| Protein 37.49g | 60% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
