Ingredients
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1 (12 ounce) package uncooked egg noodles
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3 tablespoons olive oil
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1 teaspoon finely chopped garlic
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½ bunch fresh spinach, stems removed, chopped
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¼ cup chile paste
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3 tablespoons ketchup
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1 egg
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½ teaspoon white sugar
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¼ cup water
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salt and pepper to taste
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½ cup fresh bean sprouts
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½ cup green peas
Directions
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Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
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Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
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Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
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Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.
Nutrition Facts (per serving)
506 | Calories |
17g | Fat |
77g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 506 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 4g | 19% |
Cholesterol 117mg | 39% |
Sodium 347mg | 15% |
Total Carbohydrate 77g | 28% |
Dietary Fiber 5g | 17% |
Total Sugars 9g | |
Protein 16g | 32% |
Vitamin C 18mg | 20% |
Calcium 87mg | 7% |
Iron 5mg | 29% |
Potassium 546mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.