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Hong Kong-Style Five Vegetable Fried Rice Noodle (Ng So Chao Mai Sin)

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Renita Au Yeung

"This is a traditional fried rice noodle in Taiwanese way and Hong Kong style. I make a little change for vegetarians. Most of the fried noodles are oily and high in calories, but this one is good for health or diet and it is easy. The cabbage and the mushroom makes the noodle taste really perfect, and you can add Chinese salt mustard if you want to make it little bit salty."
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40 m servings 373 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Place noodles in a bowl and pour in enough boiling water to cover; soak until noodles are softened, about 10 minutes. Drain.
  2. Mix 1 cup water, chicken bouillon, and soy sauce in a bowl until sauce is smooth.
  3. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, baby cabbage, mustard greens, lettuce, and Japanese cucumber until mushrooms are fragrant and vegetables are tender, about 5 minutes. Add noodles and sauce; cook and stir using a long wooden chopstick until sauce has nearly evaporated, about 5 minutes.


  • Cook's Notes:
  • You can use wok or skillet. If you don't have a long wooden chopstick, you can use tongs.
  • Substitute zucchini for the cucumber, if desired. Japanese miso can be used in place of the chicken bouillon.

Nutrition Facts

Per Serving: 373 calories; 4.3 g fat; 77 g carbohydrates; 5.8 g protein; < 1 mg cholesterol; 674 mg sodium. Full nutrition

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