Vegetarian Fried Kway Teow

1. For the sauce mix all ingredients together.

2. Heat oil in wok over a low heat.

3. Add garlic, ginger and chives. Stir to release fragrance.

4. Add noodles stirring to breakup and heat through.

5. Turn up the heat a little and add the sauce and bean sprouts.

6. Keep tossing and stirring and the noodles become very soft.

7. Serve.

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Nutrient	Quantity
Total fats	32.9637 g
Protein	115.6672 g
Carbohydrates	28.8309 g
Energy	862.979 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1608 g
Water	836.3326 g
Aspartic acid	1.5326 g
Calcium, Ca	1027.6582 mg
Lutein + zeaxanthin	1454.86 g
Fiber, total dietary	11.6765 g
Fatty acids, total saturated 22:0	0.756 g
Carotene, beta	11754.425 g
Niacin	8.8674 mg
Vitamin A, RAE	1131 g
Arginine	1.1971 g
Riboflavin	1.3053 mg
Tocopherol, beta	0.1242 mg
Fatty acids, total saturated 20:1	0.3514 g
Glutamic acid	3.3772 g
Sodium, Na	1235.0392 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1033 g
Total lipid (fat)	32.9637 g
Manganese, Mn	1.9993 mg
Proline	1.0619 g
Fatty acids, total saturated 16:0	3.5024 g
Fatty acids, total saturated 8:0	0.0004 g
Sucrose	4.5787 g
Choline, total	355.055 mg
Sugars, total	13.1387 g
Serine	0.747 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.8116 g
Fatty acids, total saturated 20:4 undifferentiated	0.26 g
Vitamin B-6	1.3593 mg
Selenium, Se	89.379 g
Ash	13.1255 g
Fatty acids, total saturated 18:1 undifferentiated	12.9093 g
Pantothenic acid	1.5684 mg
Phenylalanine	0.5473 g
Copper, Cu	2.0038 mg
Betaine	4.768 mg
Thiamin	0.9748 mg
Retinol	150 g
Methionine	0.1848 g
Iron, Fe	14.6376 mg
Carbohydrate, by difference	28.8309 g
Phosphorus, P	1202.651 mg
Folate, total	550.655 g
Tocopherol, gamma	4.2957 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.115 g
Alanine	0.7261 g
Cholesterol	250 mg
Valine	0.7347 g
Fatty acids, total saturated 18:2 undifferentiated	10.0031 g
Glycine	0.7961 g
Glucose (dextrose)	0.048 g
Fatty acids, total saturated 14:0	0.1911 g
Zinc, Zn	7.7823 mg
Isoleucine	0.6979 g
Tocopherol, delta	0.3699 mg
Fatty acids, total saturated 12:0	0.0023 g
Fatty acids, total polyunsaturated	10.764 g
Leucine	0.994 g
Vitamin A, IU	20089.265 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.06 g
Folate, DFE	550.655 g
Tryptophan	0.1882 g
Vitamin C, total ascorbic acid	264.402 mg
Phytosterols	97.29 mg
Fatty acids, total saturated 20:0	0.378 g
Tyrosine	0.4746 g
Vitamin B-12	5 g
Vitamin K (phylloquinone)	957.9895 g
Fatty acids, total saturated	5.8865 g
Histidine	0.2957 g
Fatty acids, total monounsaturated	13.3657 g
Threonine	0.6349 g
Folate, food	550.655 g
Fatty acids, total polyunsaturated 24:0	0.243 g
Vitamin E (alpha-tocopherol)	7.7037 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.165 g
Magnesium, Mg	305.9332 mg
Lysine	0.8211 g
Potassium, K	2611.919 mg
Cystine	0.0249 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Ginger	1 tablespoon	4.8	1.0662	0.045
Garlic	1 tablespoon	12.665	2.8101	0.0425
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Water	1 tablespoon	0	0	0
salt pepper	0	445	0	2.5
chive	150	135	19.575	3.285
peanut oil	2 tablespoons	238.68	0	27
dark soy sauce	1 tablespoon	445	0	2.5
flat rice noodle	500 g	445	0	2.5
bean sprout	200	445	0	2.5