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- 1 Piece (200g) Cod Fish Cutlet
- 1 Box of Unicurd Black Soybean Silken Tofu, cut into thick slices
- 1/2 Teaspoon Sesame Oil
- 1 Teaspoon Cooking Wine
- 4 Slices of Ginger, Shredded
- 150g Chicken Fillet, cut into stir-fry strips
- 400g Hokkien Flat Noodles
- 1 Piece of Black Soybean Tau Kwa
- 2 Tablespoon Cooking Oil
- 1 Teaspoon Five-Spice Powder
- 150g Sweet Peas, trimmed
- 1 Teaspoon Freshly Grated Ginger
- 1 Medium Carrot, cut into thick matchsticks
- 1 Medium Red Capsicum, deseeded and thinly sclied
- 120ml Stock Broth or Water
- 2 Tablespoons Sweet Chilli Sauce
- 1 Tablespoon Light Soy Sauce
- Some Spring Onion, diagonally sliced
View Full Recipe at Cuisine Paradise
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 338g | |
| Calories 376 | |
| Calories from Fat 273 | 73% |
| Total Fat 30.87g | 39% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1549mg | 65% |
| Potassium 576mg | 16% |
| Total Carbs 18.53g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.81g | 5% |
| Protein 7.91g | 13% |
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