Preparation
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In a deep non-stick pan over medium heat, saute garlic in oil until
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lightly browned. Add onion, pork, prawns, carrots, celery, cabbage,
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1 tablespoon soy sauce, salt and pepper. Stir while cooking. Cook for
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5-8 minutes until vegetables are crisp-tender. Take out vegetable
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and meat mixture. Set aside. In the same pan, boil chicken stock, 1
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tablespoon soy sauce and a little salt and pepper. When liquid is
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boiling gently, add the egg noodles. Stir carefully until liquid has
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been absorbed and noodles are softer. Gently stir in half of the
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vegetable mixture taking care not to mash the noodles. When noodles
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are cooked, transfer to a serving platter and top with the rest of
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the vegetable mixture. Serve with slices of lemon on the side. Serves
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6 to 8.
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Health Nutrition Facts
per serving
| Calorie | 1497.72 |
| Protein | 76.28g |
| Fat | 54.55g |
| Water | 727.38g |
| Sodium | 658.62mg |
| Cholesterol | 466.85mg |
| Carbohydrates | 176.22g |
| Fiber | 16.81g |
| Vitamin A | 12274.90IU |
| Vitamin C | 74.36mg |
| Calcium | 402.73mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 219 minutes of Bicycling at 12 mph |
| |  | 204 minutes Walking at 4 mph |
| |  | 70 minutes Runing at 10 mph |
| |  | 180 minutes Swimming at 50 yards/minute |
| |  | 214 minutes Playing Tennis (Single) |
| |  | 180 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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