Recipes · Chinese · Main Courses
Knife-Cut Noodles with Tomato and Egg
One serving has 730 kcal and 29 g protein, and at least a fifth of a woman's daily need of selenium (144%), riboflavin (102%), thiamin (98%), choline (75%), folate (73%) and manganese (72%). Ready in 45 minutes.
- Preparation: 30 min
- Cooking: 15 min
- Makes: 1 serving (434 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: egg, gluten, soy
Ingredients
- 120 g Flour, bread (strong)
- 55 g Water
- 1 g Salt
- 120 g Tomatoes, raw
- 100 g Eggs, whole, raw
- 5 g Garlic, raw
- 10 g Scallions, raw
- 8 g Soy sauce
- 12 g Vegetable oil
- 3 g Sugar
Method
- Mix the flour with the water and salt into a firm dough, knead for 5 minutes until smooth, then cover and rest for at least 30 minutes.
- Beat the eggs and scramble in half the oil until just set; remove and set aside.
- Heat the remaining oil, fry the garlic briefly, then add the chopped tomato and cook for 6-8 minutes until it breaks down into a thick sauce; season with the soy sauce and sugar.
- Return the scrambled egg to the pan and stir through the tomato sauce.
- Roll the rested dough out into a thick sheet, and shave thin strips directly off the block into a pot of boiling water with a sharp knife held at an angle; boil for 3-4 minutes until tender.
- Drain the noodles, top with the tomato and egg sauce, scatter with scallion, and toss to serve.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 730 kcal | 34% |
| Carbohydrates | 98.2 g | |
| Water | 278 mL | |
| Fiber | 4.8 g | 16% |
| Protein | 29.1 g | 61% |
| Tryptophan | 0.35 g | |
| Threonine | 1 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.2 g | |
| Lysine | 1.3 g | |
| Methionine | 0.65 g | |
| Cystine | 0.62 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 0.94 g | |
| Valine | 1.5 g | |
| Histidine | 0.65 g | |
| Fat | 23.8 g | |
| Monounsaturated | 6.6 g | |
| Polyunsaturated | 9.8 g | |
| Docosahexaenoic Acid (DHA) | 0.06 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 8.6 g | |
| Saturated | 5.3 g | |
| Trans-Fats | 0.12 g | |
| Cholesterol | 372 mg | |
| Calcium | 107 mg | 11% |
| Copper | 0.39 mg | 43% |
| Iron | 7.7 mg | 43% |
| Magnesium | 64.9 mg | 21% |
| Manganese | 1.3 mg | 72% |
| Phosphorus | 368 mg | 53% |
| Potassium | 625 mg | 13% |
| Selenium | 79.2 µg | 144% |
| Sodium | 982 mg | |
| Zinc | 2.7 mg | 34% |
| Thiamin (vitamin B1) | 1.1 mg | 98% |
| Riboflavin (vitamin B2) | 1.1 mg | 102% |
| Niacin (vitamin B3) | 10.1 mg | 72% |
| Pantothenic acid (vitamin B5) | 2.2 mg | 45% |
| Pyridoxine (vitamin B6) | 0.39 mg | 30% |
| Folate (vitamin B9) | 292 µg | 73% |
| Cobalamin (vitamin B12) | 0.89 µg | 37% |
| Choline | 318 mg | 75% |
| Vitamin A | 215 µg | 31% |
| Vitamin C | 19.9 mg | 27% |
| Vitamin D (D2 + D3) | 82 IU | 14% |
| Vitamin E | 3.2 mg | 21% |
| Vitamin K | 53 µg | 59% |
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
0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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