Chinese Noodles Fried

Name: Chinese Noodles Fried
Ingredients: an eighth of a pound of dried Chinese mushrooms; half a pound of noodles; half a pound of fresh pork; half a can of bamboo sprouts; half a head of celery; salt; bean sauce

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1414Calories

81 gProtein

213 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1414 kcal

Protein81 g

Carbohydrates213 g

Fiber14 g

Sugars7.3 g

Total Fat27 g

Saturated Fat7.8 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol147 mg

Sodium163 mg

Potassium2209 mg

Calcium99 mg

Iron10 mg

Magnesium249 mg

Phosphorus1065 mg

Zinc12 mg

Copper3.7 mg

Manganese2.8 mg

Vitamin D3.3 mcg

Vitamin C2.2 mg

Vitamin A4.5 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B62.3 mg

Vitamin B121.5 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)37 mg

Folate632 mcg

Choline264 mg

Caffeine0 mg

Water204 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 40. The excerpt below is the record exactly as published.

CHINESE NOODLES FRIED Remove stems from an eighth of a pound of dried Chi- nese mushrooms, soak in warm water until soft and then drain. Throw half a pound of noodles into a saucepan of boiling water and boil. Drain in a colander until quite dry. Sprinkle with salt and fry brown in oil. Cut half a pound of fresh pork, half a can of bamboo sprouts and half a head of celery into fine strips. Fry the pork until brown; then sea- son with a little bean sauce

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