Recipes · Chinese · Soups and Broths
Crossing-the-Bridge Noodles
One serving has 544 kcal and 30 g protein, and at least a fifth of a woman's daily need of vitamin K (138%), selenium (79%), niacin (66%), pyridoxine (62%), phosphorus (56%) and riboflavin (50%). Ready in 35 minutes.
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- Preparation: 20 min
- Cooking: 15 min
- Makes: 1 serving (544 g)
- Difficulty: Hard
- Diets: Gluten-free, Dairy-free
- Contains: celery, egg, pork, poultry
Ingredients
- 300 g Chicken broth
- 50 g Chicken breast, boneless, skinless, raw
- 40 g Pork loin, raw
- 15 g Quail eggs, raw
- 80 g Rice noodles, dry
- 20 g Bean sprouts, raw
- 10 g Chives, fresh
- 20 g Spinach, raw
- 1 g White pepper
- 8 g Chicken fat
Method
- Bring the chicken broth to a rolling boil, then stir in the chicken fat, which forms an insulating layer of oil to keep the broth scalding hot once poured.
- Slice the raw chicken breast and pork loin as thinly as possible so they will cook through quickly in the hot broth.
- Boil the rice noodles separately until just tender, then drain and divide with the bean sprouts, chives and spinach into a large heatproof serving bowl.
- Crack the quail egg into the bowl; if serving anyone vulnerable, such as pregnant women or young children, soft-boil the egg first instead of relying on the broth's heat alone.
- Pour the very hot broth over the egg and immediately stir in the thinly sliced raw chicken and pork, separating the slices; stir gently for 1-2 minutes until the meat is no longer pink and fully cooked through.
- Season with the white pepper, and serve at once while still steaming hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 544 kcal | 26% |
| Carbohydrates | 68.6 g | |
| Water | 425 mL | |
| Fiber | 2.6 g | 9% |
| Protein | 30.1 g | 63% |
| Tryptophan | 0.34 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.3 g | |
| Lysine | 2.3 g | |
| Methionine | 0.73 g | |
| Cystine | 0.36 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.5 g | |
| Histidine | 0.99 g | |
| Fat | 15 g | |
| Monounsaturated | 6 g | |
| Polyunsaturated | 2.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.3 g | |
| Saturated | 4.4 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 203 mg | |
| Calcium | 75.5 mg | 8% |
| Copper | 0.24 mg | 27% |
| Iron | 2.7 mg | 15% |
| Magnesium | 64 mg | 21% |
| Manganese | 0.75 mg | 42% |
| Phosphorus | 393 mg | 56% |
| Potassium | 586 mg | 12% |
| Selenium | 43.2 µg | 79% |
| Sodium | 1,339 mg | |
| Zinc | 2.2 mg | 28% |
| Thiamin (vitamin B1) | 0.46 mg | 42% |
| Riboflavin (vitamin B2) | 0.55 mg | 50% |
| Niacin (vitamin B3) | 9.2 mg | 66% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 29% |
| Pyridoxine (vitamin B6) | 0.8 mg | 62% |
| Folate (vitamin B9) | 78.4 µg | 20% |
| Cobalamin (vitamin B12) | 0.61 µg | 25% |
| Choline | 128 mg | 30% |
| Vitamin A | 144 µg | 21% |
| Vitamin C | 14.3 mg | 19% |
| Vitamin D (D2 + D3) | 31.2 IU | 5% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 125 µg | 138% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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