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Vegetable Chop Suey Recipe
|Olive oil/Salad oil||2 Tablespoon (Null)|
|Finely chopped celery/Null||1⁄4 Cup (4 tbs) (Null)|
|Sliced cabbage/Null||3⁄4 Cup (12 tbs) (Null)|
|Sliced capsicum/Null||1⁄4 Cup (4 tbs) (Null)|
|Sliced carrot/Null||1⁄4 Cup (4 tbs) (Null)|
|Chopped spring onion/Null||1⁄4 Cup (4 tbs) (Cut Into Strips)|
|Sprouted moong/Null||1⁄2 Cup (8 tbs) (Moong Beans Will Do)|
|Fried noodles/Null||2 Cup (32 tbs) (Null)|
|Stock/Water||1⁄2 Cup (8 tbs)|
|Soya sauce/Null||1⁄2 Teaspoon|
|Cooked noodles/Null||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1328 Calories from Fat 549
% Daily Value*
Total Fat 63 g96.2%
Saturated Fat 22.8 g114.1%
Trans Fat 0 g
Cholesterol 60 mg
Sodium 3773.3 mg157.2%
Total Carbohydrates 168 g56.1%
Dietary Fiber 14.5 g58%
Sugars 22.7 g
Protein 30 g60.7%
Vitamin A 149.4% Vitamin C 102.1%
Calcium 10.1% Iron 36.5%
*Based on a 2000 Calorie diet
Cook on low heat for two minutes.
Add salt, pepper, aji-no-moto and stock.
Cover and let the vegetables cook for five minutes.
Blend cornflour with water and add it to cooking vegetables.
Also add soya sauce, and boiled noodles (drained).
Mix well and remove from heat.